Rum Pecan Pumpkin Pie Minis

November 25, 2014

Thanksgiving is around the corner and could not be a more welcomed break. Sign me up for some red wine and turkey please. Thanksgiving in my family is about the most relaxing time of the year. We play football, do puzzles and go to bed super early. It's amazing. I got a jump start on my Thanksgiving duties this week by making these yummy mini pumpkin pecan pies to bring to our Thanksgiving dinner. 

What You'll Need:
Muffin tray
1 package frozen pie crust (should come with 2)

Pumpkin Filling Ingredients
1/4 cup light brown sugar, firmly packed
2 tablespoons sugar
1 large egg, beaten until frothy 
1 tablespoon heavy cream
1 tablespoon butter, melted
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 ground cinnamon
1 teaspoon nutmeg
Pinch of ground allspice

Rum Pecan Sauce
1/2 cup sugar
1/2 cup maple syrup, grade B
1 medium egg, beaten
1 tablespoon unsalted butter, melted
1 tablespoon light rum
1 pinch ground cinnamon
3/4 cup pecan pieces

Remove the pie crust from the refrigerator and let it come to room temperature - around 20 minutes depending upon how cold it is to start. Preheat the oven to 325 degrees. Combine all pumpkin filling ingredients into a bowl and set aside. Combine all rum pecan sauce ingredients and set aside in a bowl.

Once the pie crust is room temperature unroll bowl pie crusts. Use a glass around 3/12-4 inch diameter (I used a tea cup) or a cookie cutter to cut the circles. You can either use muffin cups or grease the muffin pan lightly with butter and just use the tray. Line the muffin cups with pie crust dough. Fill each cup with one spoon of pumpkin filling, should be about halfway. Then add one spoonful of the pecan mixture to each cup making sure to get at least 3 pecans in each one. 

Cook for 45 minutes or until crust is golden brown. Let cool and serve!

Tomorrow I'll be sharing a gift guide for my favorite retailers Black Friday sales!

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