Bourbon Pecan Mini Pies

1. 1

   Preheat oven to 350 degrees. Crush Gingersnaps in food processor. Combine crushed gingersnaps, pecan pieces and pumpkin pie spice in bowl. Toss to coat. Bake coated pecan mixture in oven for 7-8 mins, until toasted and golden brown.

2. 2

   While pecans are toasting, combine water and sugar in small saucepan. Bring to boil. Boil 1-2 minutes, until all sugar is dissolved. Reduce heat. Add honey and bourbon. Simmer syrup for additional 8 minutes on low heat to reduce.

3. 3

   Spoon 1-2 T pecan mixture into each mini Fillo cup. Spoon 1-2 T honey syrup over each filled cup. May be served immediately or allow to cool before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.