Mini Pumpkin Pies With Pecan Streusel Topping

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READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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