These were pretty good right after baking them, but were really good the next day. I’d recommend making them a day ahead. Be sure to serve them with lots of fresh whipped cream!
- 1/4 cup pecans
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cups all-purpose flour, plus extra for shaping dough
- 6 tablespoons coconut oil,solid
- 2 to 3 tablespoons cold water
- 1 egg, plus 1 egg yolk
- 1/2 cup corn syrup
- 1 tablespoon sugar
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup pecans, finely chopped
Preheat oven to 350 degrees F.
Spray the bottoms and sides of the mini muffin tins with cooking spray.
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in coconut oil and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together.
Divide the dough evenly into 24 pieces. Press each piece into a cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.
Bake 12-15 minutes, until the crusts are golden. Check periodically to make sure they don’t get too brown.
Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin, spices and vanilla. Stir in chopped pecans
Remove dough from oven and spoon 1 tablespoon of the filling into each cup. 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.
Recipe courtesy Sunny Anderson, 2008–though I changed a bit of it.