Mini Pumpkin Pies With Pecan Streusel Topping Recipes

PECAN STREUSEL PUMPKIN PIE

Steps:

• Toss together the flour, salt, and sugar.
• Dice the extremely cold butter into small pieces and add to the bowl along with the cold shortening.
• Cut the butter and shortening into the flour with a pastry blender or two knives until the dough forms coarse crumbs.
• Very slowly, add in 4 tablespoons of ice cold water -- add 1 tablespoon at a time until the dough can form into a ball.
• Stir the mixture a few times with a wooden spoon and then spoon it all onto a large sheet of plastic wrap.
• Knead just a few times to get it into a ball and then wrap tightly in the plastic wrap. Chill for at least 30 minutes up to overnight.
• Preheat the oven to 425 degrees F.
• Whisk the pumpkin puree with 1 large egg, and 3 egg YOLKS. Once combined whisk in the sweetened condensed milk.
• Add in the cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
• Roll out the pie dough (I roll the dough in between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up one time and then crimp those edges with your fingers.
• In a small bowl, whisk together the egg and milk and brush that lightly over the edges of the crust.
• Pour the filling into the pie crust. Tap a few times to release extra air.
• Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.
• Meanwhile, chop the pecans into small pieces.
• Toss the pecans with the brown sugar, flour, and cinnamon.
• Finely dice the cold butter and then using a pastry blender (or your hands), cut it in with the other ingredients until a thick streusel is formed.
• Remove the pie after cooking for 25-30 minutes and top it evenly with the streusel.
• Return to the oven for another 10-15 minutes or until set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep the crust from browning too much)
• Remove from the oven and let cool completely.
• Serve the pie chilled or at room temperature.
• In a bowl of a stand mixer, pour in the cold heavy whipping cream. Whip for 1-2 minutes and then gradually pour in the maple syrup.
• Whip until soft peaks form.
• Chill until ready to serve.
• Generously spoon the maple whipped cream over the pie and enjoy!

MINI PECAN PUMPKIN PIES

Steps:

• 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 the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the 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. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty 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.

PUMPKIN PIE WITH PECAN STREUSEL TOPPING

Steps:

• Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
• 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
• Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
• Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
• Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
• Reduce heat to 350 and bake another 30 minutes.
• Place pecan topping on pie and bake for another 15 minutes.
• Let cool before serving.

STREUSEL TOPPED PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

MINI PUMPKIN PIES WITH PECAN STREUSEL TOPPING

Steps:

• Preparation:.
• Preheat oven to 425.
• Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
• Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
• Press cut out circles into pan.
• In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated.
• Using a cookie scoop, fill mini pie shells with filling.
• Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly.
• Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown.
• Let cool completely before serving. refrigerate leftovers.

STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

PECAN PUMPKIN PIE I

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

MINI MARSHMALLOW-PUMPKIN PIES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
• In medium bowl, mix crushed cookies and melted butter until well blended. Press mixture in bottoms and up sides of paper cups.
• In large bowl, beat pumpkin, brown sugar, pumpkin pie spice, salt, whipping cream and eggs with whisk until smooth. Spoon evenly into crusts.
• Bake 25 minutes. Sprinkle marshmallows and pecans evenly over pies. Bake 8 minutes longer or until marshmallows are toasted. Cool 10 minutes. Remove from pans. Serve warm or chilled. Store tightly covered in refrigerator.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
• Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
• Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.