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1
Preheat oven to 350 degrees F.
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2
Spray the bottoms and sides of the mini muffin tins with cooking spray.
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3
For the dough:
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4
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined.
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5
Add in butter and pulse until dough resembles coarse meal.
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6
Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together.
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7
Remove from processor bowl onto clean work surface sprinkled with flour. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered.
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8
Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown.
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9
For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
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10
Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pecan half.
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11
Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
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12
Run knife around edge of muffin tins to remove pies. Enjoy!
