Mini Pecan-pumpkin Pies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/4 cup pecans
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour, plus extra
• all-purpose flour, for shaping dough
• 6 tablespoons butter
• 2 -3 tablespoons water
• 1 egg
• 1 egg yolk
• 1/2 cup dark corn syrup
• 1 tablespoon granulated sugar
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla
• 1/4 cup pecans, chopped, plus
• 24 pecan halves, for garnish

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray the bottoms and sides of the mini muffin tins with cooking spray.
• 3 for the dough:.
• 4 in a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
• 5 add in butter and pulse until dough resembles coarse meal.
• 6 slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
• 7 remove from processor bowl onto clean work surface sprinkled with flour. form dough into a ball and divide evenly into 24 pieces. roll each piece into a ball and evenly press into each cup, until the bottom is covered.
• 8 bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
• 9 for the filling: in a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. stir in the chopped pecans.
• 10 remove dough from oven and spoon 1 tablespoon of the filling into each cup. top each with 1 pecan half.
• 11 return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. allow to cool before removing from the pans.
• 12 run knife around edge of muffin tins to remove pies. enjoy!