Pecan Pumpkin Pie Bites
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24 mini pies
Ingredients
  • 1 (14.1 oz.) pkg. Pillsbury refrigerated rolled piecrust
  • ¾ cup canned pumpkin puree
  • ¼ cup sugar
  • 1 tsp. pumpkin pie spice
  • ⅛ tsp. salt
  • 1 egg
  • ¼ cup half-and-half or milk
  • ⅓ cup chopped pecans
  • 1 Tbsp. brown sugar
  • 1 Tbsp. butter, melted
Instructions
  1. Unroll the pie crusts (there should be 2 in the package).
  2. Preheat the oven to 350 degrees.
  3. Using a 2½ inch round cookie cutter, or a cup that is about that size, cut 12 circles out of each pie crust. You should end up with 24 circles.
  4. Gently place a circle into the bottom and up the sides of a lightly greased mini muffin pan.
  5. For the filling, mix together the pumpkin puree, sugar, egg, pumpkin pie spice, salt and milk.
  6. Whisk together till blended well.
  7. Place 2 teaspoons full of the pumpkin mixture into each pastry lined cup.
  8. Mix together the pecans, butter and brown sugar in a small bowl.
  9. Place 1 tsp. of the pecan mixture on top of each mini pie.
  10. Bake for 30 minutes of until the filling is set and the crust is golden brown.
  11. Remove from the pan and cool on a wire rack.
  12. These are also good with a little squirt of whip cream from a can..
  13. ENJOY!!
Notes
(Adapted from midwestliving.com)
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/pecan-pumpkin-pie-bites/