Pastry:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
Filling:
1/2 cup firmly packed brown sugar
1/4 cup canned pumpkin puree
1 egg yolk
2 tablespoons butter, melted
1 tablespoon unsweetened coconut milk beverage (or milk)
1 tablespoon Bacardi Gold rum
1 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Topping:
1/2 cup coarsely chopped pecans
1/4 cup firmly packed brown sugar
1 tablespoon butter, melted
Preheat oven to 325°F.
For pastry, beat butter and cream cheese in a medium bowl until creamy. Stir in flour. Divide dough into 24 equal pieces and roll each piece into a ball. Press dough evenly in bottom and up sides of ungreased miniature (1 3/4-inch) muffin pans. Bake in preheated 325-degree oven for 10 minutes.
While pastry cups are baking, prepare filling by combining 1/2 cup brown sugar, pumpkin, egg yolk, melted butter, coconut milk, rum, vanilla, nutmeg and cinnamon.
Make topping by combining pecans, brown sugar and 1 tablespoon melted butter.
Spoon pumpkin filling into warm pastry cups. Sprinkle topping over each one. Bake in 325-degree oven for 25 to 30 minutes, or until filling is set. Cool in pans on wire rack for 10 to 15 minutes. Carefully loosen the pies and remove from pans. Serve warm or cool completely on wire racks. Makes 2 dozen one-bite pies.
Tip from the cook
Baked One-Bite Pumpkin-Pecan Pies can be packed and tightly sealed into a freezer container. I’ll be pulling mine out in about 5 weeks.
- Recipe courtesy of Sue Doeden's All about Food.