Mini Pecan-Pumpkin Pies - cooking recipe

Ingredients

Dough or crust
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
Pie filling
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

Preparation

Preheat oven to 350 degrees F.
Spray the bottoms and sides of the mini muffin tins with cooking spray.
For the dough:
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
Add in butter and pulse until dough resembles coarse meal.
Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
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.
Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
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.
Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pecan half.
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.
Run knife around edge of muffin tins to remove pies. Enjoy!