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1
Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
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2
For the dough: In a food processor, pulse the pecans, sugar, salt and flour until the nuts are ground and the ingredients are combined.
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3
Add in the butter and pulse until dough resembles coarse meal.
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4
Slowly pour in the ice water through the feed tube until the dough comes together.
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5
Remove from processor bowl to a clean work surface sprinkled with flour.
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6
Form the dough into a ball and divide evenly into 24 pieces.
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7
Roll each piece into a ball and evenly press into each cup until the bottom is covered.
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8
If the dough is sticky, dip your finger in flour first.
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9
Bake 15 to 18 minutes, until the crusts are very golden.
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10
Check periodically to make sure they don't get too brown.
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11
Meanwhile, make the filling: In a medium bowl, whisk the egg , egg yolk, corn syrup, sugar, pumpkin filling and vanilla.
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12
Stir in the chopped pecans.
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13
Remove the dough from oven and spoon 1 tablespoon of the filling into each cup.
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14
Top each with 1 pretty pecan half.
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15
Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set.
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16
Allow to cool before removing from the pans.
