Gourmet Mini Pecan Pumpkin Delight Pies
Experience the ultimate holiday indulgence with these Gourmet Mini Pecan Pumpkin Delight Pies! Combining the rich, warm flavors of pumpkin and the nutty crunch of pecans, these delightful treats are perfect for festive gatherings or cozy family dinners. This recipe, inspired by Sunny Anderson, will make your holiday celebrations unforgettable. The secret to their amazing texture lies in chilling the ingredients for the cookie crust, creating a flaky, buttery base that perfectly complements the velvety pumpkin filling. With a delightful bite-sized portion and a crunchy pecan topping, they are an instant crowd-pleaser. Prepare to delight your guests with this beautifully crafted dessert that encapsulates all the festive flavors of the season.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Pecans (finely ground)
1/4 cup (Ground in food processor)
Granulated Sugar
1/4 cup (For crust)
Salt
1/2 teaspoon (For crust)
All-purpose Flour
3/4 cup plus extra for shaping (For crust; use more as needed during assembly)
Butter (unsalted)
6 tablespoons (Chilled and cut into cubes for crust)
Ice Water
2-3 tablespoons (For dough assembly)
Egg
1 (Beaten, for filling)
Egg Yolk
1 (For filling)
Dark Corn Syrup
1/2 cup
Granulated Sugar
1 tablespoon (For filling)
Canned Pumpkin
1/2 cup (For filling)
Vanilla Extract
1 teaspoon (For filling)
Chopped Pecans
1/4 cup (Mixed into filling)
Pecan Halves
24 (For garnish on top)
Instructions
1
Preheat your oven to 350°F (175°C) and generously spray the bottoms and sides of the mini muffin tins with cooking spray to prevent sticking.
2
For the cookie crust, place the pecans, sugar, salt, and flour in a food processor. Pulse until the pecans are finely ground and the dry ingredients are well combined.
3
Add the chilled butter to the mixture and pulse until it resembles coarse meal. Slowly add ice water, one tablespoon at a time, while pulsing, just until the dough starts to come together.
4
Turn the mixture out onto a lightly floured surface and form it into a ball. Divide the dough into 24 equal pieces, then roll each piece into a ball, pressing it evenly into the bottom and up the sides of each muffin tin cup.
5
Bake the crusts for 15-18 minutes or until they are golden brown but not overly dark. Keep an eye on them to achieve that perfect color.
6
While the crusts cool, prepare the filling by whisking together the egg, egg yolk, dark corn syrup, granulated sugar, canned pumpkin, and vanilla in a medium bowl until smooth. Stir in the chopped pecans for a delightful crunch.
7
Once the crusts are baked and cooled slightly, spoon 1 tablespoon of the pumpkin filling into each cup, making sure to top each with a pecan half for garnish.
8
Return the filled muffin tins to the oven and bake for an additional 12-15 minutes, or until the filling is set but still soft.
9
Allow the mini pies to cool before carefully running a knife around the edges and gently removing them from the pans. These little delights are best served at room temperature or slightly warmed. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Mini Pecan Pumpkin Delight Pies?
They are bite-sized holiday treats that combine a flaky pecan cookie crust with a velvety pumpkin and pecan filling.
Who inspired this specific recipe?
This recipe is inspired by the culinary style of Sunny Anderson.
How many mini pies does this recipe produce?
The recipe is designed to make 24 individual mini pies.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How do I prevent the pies from sticking to the pan?
You should generously spray the bottoms and sides of the mini muffin tins with cooking spray.
What ingredients are needed for the cookie crust?
The crust requires ground pecans, granulated sugar, salt, all-purpose flour, chilled unsalted butter, and ice water.
Why is it important to use chilled butter for the crust?
Chilling the butter helps create a flaky, buttery texture for the base of the pies.
How should the pecans be prepared for the crust dough?
The pecans should be placed in a food processor and pulsed until they are finely ground.
How much ice water should I add to the dough?
Add 2-3 tablespoons of ice water, one tablespoon at a time, pulsing just until the dough starts to come together.
How do I form the crusts in the muffin tin?
Divide the dough into 24 pieces, roll them into balls, and press each ball into the bottom and up the sides of the muffin cups.
How long do the crusts bake before adding the filling?
The crusts should be pre-baked for 15-18 minutes or until they turn golden brown.
What ingredients are in the pumpkin filling?
The filling consists of an egg, an egg yolk, dark corn syrup, granulated sugar, canned pumpkin, vanilla extract, and chopped pecans.
Do I use fresh or canned pumpkin?
This recipe specifically calls for 1/2 cup of canned pumpkin.
What type of corn syrup is used in the recipe?
Dark corn syrup is used to provide a rich, deep flavor to the filling.
How much filling goes into each mini pie?
You should spoon approximately 1 tablespoon of the pumpkin mixture into each pre-baked crust.
What is the garnish for these pies?
Each pie is garnished with a pecan half placed on top of the filling before the final bake.
How long is the second baking period?
After filling, the pies bake for an additional 12-15 minutes.
How can I tell when the pies are finished baking?
The pies are done when the filling is set but still soft to the touch.
What is the best way to remove the pies from the tin?
Allow them to cool, then carefully run a knife around the edges to gently lift them out.
What is the recommended serving temperature?
These mini pies are best served at room temperature or slightly warmed.
Is there any salt in the recipe?
Yes, 1/2 teaspoon of salt is added to the crust mixture to balance the sweetness.
How much butter is required?
The recipe requires 6 tablespoons of unsalted butter.
What gives the filling its crunchy texture?
The addition of 1/4 cup of chopped pecans stirred into the pumpkin mixture provides a crunchy contrast.
Can I use granulated sugar in both parts of the recipe?
Yes, granulated sugar is used in both the cookie crust (1/4 cup) and the pumpkin filling (1 tablespoon).
What type of flour should I use?
All-purpose flour is used for the dough and for dusting the work surface.
Is vanilla extract included in the recipe?
Yes, 1 teaspoon of vanilla extract is whisked into the pumpkin filling.
Are these pies suitable for holiday gatherings?
Absolutely, they are described as an ultimate holiday indulgence perfect for festive celebrations.
Should the eggs be beaten before adding to the filling?
Yes, the main egg should be beaten before being whisked with the other filling ingredients.
How should I handle the dough after pulsing it in the food processor?
Turn it out onto a lightly floured surface and form it into a ball before dividing it.
What makes the filling velvety?
The combination of pumpkin, dark corn syrup, and eggs whisked together creates a smooth, velvety texture.