Sunny Anderson's Mini Pecan Pumpkin Pies | Cooking for Real

Sunny's Mini Pecan Pumpkin Pies combine two holiday tastes in one bite.Thanksgiving! #SunnyAnderson #Throwback #FoodNetwork #Pecan #Pie #Thanksgiving Watch Sunny on #TheKitchen, Saturdays at 11a|10c + #StreamOnMax! Get the recipe ▶ https://foodtv.com/3LJZ9kI Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mini Pecan Pumpkin Pies RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 55 min Prep: 25 min Cook: 30 min Yield: 2 dozen Ingredients Nonstick cooking spray For the dough: 1/4 cup pecans 1/4 cup sugar 1/2 teaspoon salt 3/4 cups all-purpose flour, plus extra for shaping dough 6 tablespoons butter, ice-cold 2 to 3 tablespoons ice water For the filling: 1 egg, plus 1 egg yolk 1/2 cup dark corn syrup 1 tablespoon sugar 1/2 cup canned pumpkin pie filling 1 teaspoon vanilla 1/4 cup pecans, chopped plus 24 halves for garnish Special equipment: 2 (12-cup) mini muffin tins Directions Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray. For the dough: In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the 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. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. 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. Sunny Anderson's Mini Pecan Pumpkin Pies | Cooking for Real | Food Network https://youtu.be/AEkcPNCg4yo