Mini Pumpkin Pies With Pecan Streusel Topping

Submitted by mrszshore

"Made these for thanksgiving, everyone loved them so i'm making them again this year! Add a dollop of whipped cream, or some vanilla ice cream"

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Yields: 24 mini pies

ingredients

• 2 Pillsbury ready made pie dough or 2 home-made pie dough

• For Pumpkin Filling

• 1 (16 ounce) can canned pumpkin or 2 cups pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 tablespoon pumpkin pie spice

• For Pecan Streusel Topping

• 1⁄2 cup light brown sugar, packed
• 1⁄2 cup flour
• 1⁄4 cup butter, firm
• 1⁄4 cup pecans, finely chopped

directions

1. Preparation:

2. Preheat oven to 425.
3. 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.
4. Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
5. Press cut out circles into pan.
6. In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated.
7. Using a cookie scoop, fill mini pie shells with filling.
8. Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly.
9. 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.
10. Let cool completely before serving. refrigerate leftovers.