Mini Pumpkin Pies With Pecan Streusel Topping

Name: Mini Pumpkin Pies With Pecan Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Pillsbury ready made pie dough or 2 home-made pie dough; For Pumpkin Filling; 1 (16 ounce) can canned pumpkin or 2 cups pumpkin puree; 1 (14 ounce) can sweetened condensed milk; 2 eggs, beaten; 1 tablespoon pumpkin pie spice; For Pecan Streusel Topping; 1/2 cup light brown sugar, packed; 1/2 cup flour; 1/4 cup butter, firm; 1/4 cup pecans, finely chopped

Servings: persons

2 Pillsbury ready made pie dough or 2 home-made pie dough
For Pumpkin Filling
1 (16 ounce) can canned pumpkin or 2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 tablespoon pumpkin pie spice
For Pecan Streusel Topping
1/2 cup light brown sugar, packed
1/2 cup flour
1/4 cup butter, firm
1/4 cup pecans, finely chopped

1
Preparation:
2
Preheat oven to 425.
3
Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
4
Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
5
Press cut out circles into pan.
6
In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated.
7
Using a cookie scoop, fill mini pie shells with filling.
8
Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly.
9
Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown.
10
Let cool completely before serving. refrigerate leftovers.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Pillsbury ready made pie dough or 2 home-made pie dough, For Pumpkin Filling, 1 (16 ounce) can canned pumpkin or 2 cups pumpkin puree, 1 (14 ounce) can sweetened condensed milk, and more.

Yes, Mini Pumpkin Pies With Pecan Streusel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!