Mini Pecan Pies With Pumpkin Spice Topping

Looking for a dessert where everyone isn’t digging into the same pan? Mini Pecan Pies topped with a homemade pumpkin spice whip is a mini dessert recipe sure to please at any gathering.

It’s pie season! I feel like when I see the big pumpkin pie at Costco, I know that’s the green light to start enjoying all the delicious fall desserts. Of course, on of them is PIE! And the only thing better than big pies is mini pies!

Mini Pecan Pies With Pumpkin Spice Topping

Not only are these mini pecan pies incredibly simple to put together, they are loved by nearly every single person who has tried them. Whether you are hosting your event at  your house or somewhere else (transport is easy as well!), they are sure to please!

Mini Pecan Pies Recipe

To make these mini pecan pies at home, you will need:

1 cup whipped topping

1 tsp Calicutt’s Autumn Harvest spice

10 mini pie tins

1 large ball pie crust dough

1 cup coconut sugar

1/3 cup butter

3/4 cup corn syrup

3 eggs

1.5 cups pecans, chopped

1 dash salt

1. Preheat your oven to 350ºF.

2. Mix together the whipped topping and Calitcutt’s Autumn Harvest spice blend. Set aside.

3. Roll out your pie crust dough and cut out 10 circles large enough to fit your mini pie tins.

4. Push dough into tins to form crust.

5. In a large bowl, mix together coconut sugar, butter, corn syrup, eggs, pecans, and salt.

6. Divide the mixture evenly between all 10 mini pie tins.

7. Place pie tins on a baking sheet.

8. Bake for 20-25 minutes or until topping starts to darken.

9. Remove from oven and let cool completely before garnishing with whipped topping.

If you enjoyed this recipe, you might also like Graham Cracker Crust Breakfast Quiche or Stuffed Butternut Squash