Mini Pumpkin Pecan Pie 迷你南瓜胡桃派

This dessert would make a perfect ending for a Thanksgiving dinner. It combines perfectly with flaky pie crust, the freshly made brown sugar pumpkin purée topped with crispy maple pecans. The cupcake-sized pies make it looks more delicate and easy to serve.

If you don’t have enough time to have fun in the kitchen at once, you can divide the work into a couple portions. The pastry dough can preserved in freezer for about a month. The mashed pumpkins can be stored in the fridge for about 2 weeks.

However, I would never sacrifice the genuine taste of fresh pumpkin purée with the preserved ones. If you ever tried the homemade pumpkin pie, you wouldn’t want to go back to the supermarket/ canned pumpkin pies again. 😛

It took me a couple times to practice and adjust the recipe for pie crust, but it’s worth the effort. Making your own crust is much cheaper and has better flavor. The most important is you know exactly what ingredients you use. Try this out and amaze your Thanksgiving table!!


Servings: 24 mini pies   Total Time: 4 hrs    Difficulty: advanced


Pie Crust
  • Unsalted butter 1 cup (2 sticks)
  • All purpose flour 3 cups
  • Salt 1 pinch
  • Sugar 1 tsp
  • 1 large egg
  • Ice milk or water 90 ml
Pumpkin Filling
  • Pumpkin 4 lbs seeded and cut into big chunks
  • Dark brown sugar 1 cup (depend on how sweet the pumpkins are)
  • Heavy cream 1 tbsp
  • Unsalted butter 1 tbsp softened
  • Natural vanilla extract 1 tbsp
  • Salt 1 pinch
  • Ground cinnamon 1 tsp
  • Ground ginger 1/2 tsp
  • Ground nutmeg 1/4 tsp
  • Cornstarch 1 tsp
  • 2 large eggs
Pecan Topping
  • Unsalted butter 2 tbsp soften
  • Flour 2 tsp
  • Maple syrup 1/4 cup
  • Sugar 2 tsp
  • Ground cinnamon 1/2 tsp
  • Pecan 2 cups


Pie Crust
    1. Dice the cold butter and keep it cold while preparing other ingredients. Measure milk or water and put it in fridge. Scramble eggs and put it back to the fridge as well.


  1. Mix the flour, salt and sugar in a large bowl. Place in the cold butter. Use your hand or a pastry blender to smash the butter with flour into pea sized little chunks. (This is the most crucial part to have a flaky pie crust. Remember to keep everything cold and fast to prevent melting the butter.)


Use a scraper (or I just use a rice paddle,) to slowly mix in the egg and milk to form the pastry dough. It is fine if the dough seems a little dry. Don’t knead the dough!! Just put it all into a plastic wrap and form it into a dough. Then put the pastry dough back in the fridge for at least 1 hour.


Prepare a working desk with plenty of flour dusting. Cut the pastry dough into 24 1.5 inch cubes. Roll each cubes into a 4-4.5 inch circle, 1/8 of an inch thick crust and then place it in the muffin tin.



  1.  When both of the 12-muffin-tins are covered with pie crusts, use a fork to thoroughly prick the side and the bottom, then place the tins back in the fridge for another 30 mins at least. (This can prevent the crust from shrinking when baking.)

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  1.  Preheat oven to 350°F. Bake the pie shell for 10 mins and then take it out for cooling.


Pumpkin Filling
  1.  Steam the pumpkin chunks for about 50 mins (or until thoroughly cooked.) When ready, there will be a lot of juice from the pumpkin. Drain the pumpkin, then use a fork to scoop out the pumpkin flesh.

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  1.  Completely mash the pumpkin flesh and mix in with sugar, all of the spices, butter and cream. Taste your pumpkin puree several times before you add all of the sugar. Mine is not very sweet so I used up to 1 cup of brown sugar. When the taste is up to your preference, mix in the eggs and cornstarch.

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The puree may seem a little watery. It is fine. It will turn thicken after baking.

Pecan Topping
  1. Well soften the butter and then mix in the syrup, sugar, flour, and cinnamon.
  2. Fold in the pecan halves to evenly coated with the butter-syrup mixture

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Assemble mini pumpkin pecan pies
  1.  Preheat oven to 350°F. Fill the pie shells with pumpkin puree to 90% full. Bake for 30 mins.


  1.  Top with the butter pecan mixture and return the tins back in the oven. Bake for another 10-15 mins, then turn off the heat, let the mini pies cool in the oven for another 15 mins before transferring to a cooling rack. Carefully watch and not to burn the pecan and pie crust. Serve either warm or cold~

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其實我之前是不愛南瓜派的。外面賣的南瓜派總是死甜、香料味太重,又有一股說不上來的怪味道。我後來才知道,其實那股怪味就是罐頭南瓜餡惹的禍!! 自己嘗試動手做南瓜派才知道新鮮的南瓜餡才是王道阿!!

單吃胡桃派太甜膩、單吃南瓜派太單調,那就讓它們你儂我儂來個南瓜胡桃派吧!! 這份食譜分成三大部分(派皮、南瓜餡、胡桃餡),如果沒有時間在廚房馬拉松式一次完成,也可以分成幾部分做好備用,要吃的時候組合一下就好囉!! (冷凍派皮可以冰一個月、冷藏南瓜餡大約可以冰兩週左右)


  • 無鹽奶油 1 杯 (2 條)
  • 中筋或低筋麵粉 3 杯
  • 鹽 1 小搓
  • 糖 1 小匙
  • 1 顆全蛋
  • 冰牛奶或冰水 90 ml
  • 4 磅南瓜,去籽切大塊
  • 黑糖 1 杯 (依南瓜的甜度做調整,我買到的南瓜不怎麼甜…)
  • 鮮奶油 1 大匙
  • 無鹽奶油 1 大匙 室溫軟化
  • 天然香草精 1 大匙
  • 鹽 1 小搓
  • 肉桂粉 1 小匙
  • 薑泥 1/2 小匙
  • 肉豆蔻粉 1/4 小匙
  • 玉米粉 1 小匙
  • 2 顆全蛋
  • 無鹽奶油 2 大匙 室溫軟化
  • 麵粉 2 小匙
  • 楓糖漿 1/4 杯
  • 砂糖 2 小匙
  • 肉桂粉 1/2 小匙
  • 胡桃 2 杯


  1. 將奶油切小丁,冰回冰箱備用。量好牛奶、將蛋打散,冰回冰箱備用。
  2. 將麵粉、鹽、糖在大碗中拌勻。將奶油放進乾粉料中,用手或是切拌刀將奶油搓成小顆粒狀,大約豌豆仁的大小。所有材料保持冰冷、動作要快,避免讓奶油融化是派皮要酥的關鍵喔!! (天氣冷、手腳冰冷最適合做派皮了 :P)
  3. 用刮刀(我喜歡用飯匙)將蛋液分次拌入奶油麵粉粒中,再慢慢少量加入冰牛奶做成麵糰。不可以揉麵出筋,不然派皮就不酥了,烤的時候還會縮!! 麵糰看起來乾乾的甚至有一些裂痕或小塊沒有黏在一起是正常的。將派皮麵糰用保鮮膜包起來,按壓成一個球狀,冰進冰箱至少1個小時。
  4. 在工作檯上準備大約半杯的麵粉當手粉,擀麵棍也要均勻抹上麵粉。將派皮麵糰切成 24 塊 3-4 公分的立方體,將每塊麵糰搓圓,擀成直徑 約 10-12 公分圓,厚約 0.3 公分的派皮,放進馬芬烤模中。
  5. 用叉子均勻在派皮邊、底上戳洞,將兩個 12 個馬芬烤模整盤冰回冰箱中至少 30 分鐘。(這個步驟可以冷卻剛剛擀麵產生出來的麵筋,烤的時候比較不會變形)
  6. 預熱烤箱 350°F。將派皮烤 10 分鐘後拿出來冷卻備用。
  1. 將南瓜連皮蒸熟透,瀝乾水分後,用叉子將南瓜肉挖出來。(我用電鍋外鍋水 2 杯蒸了 2 次,蒸好後南瓜出了很多水,甜甜的我就直接喝掉了 😛 )
  2. 把南瓜泥用叉子搗爛,均勻拌進糖、香料、奶油、鮮奶油。糖和香料可以分幾次加進去,邊拌邊試味道調整。我買的這顆南瓜沒有很甜,所以糖我用掉了一杯的量。等味道調整好了之後,再拌入打散的蛋液和玉米粉。


  1. 將室溫軟化的奶油均勻拌入楓糖漿、砂糖、麵粉以及肉桂粉。
  2. 把胡桃拌入糖漿中均勻裹上
  1. 預熱烤箱 350°F。將南瓜餡填入烤好的派皮中約九分滿,烤 30分鐘後拿出來。
  2. 將奶油胡桃餡放在南瓜派上,再送進烤箱烤 10-15 分鐘後關火,在烤箱中慢慢冷卻 15 分鐘後,取出迷你派放到網架上放涼。這個步驟要小心不要讓胡桃或派皮烤焦了,如果覺得快烤焦了就趕快拿出烤箱冷卻。

這個派可以熱熱的吃也可以冷冷的吃,奶油酥香的派皮配上香甜不膩的南瓜餡,加上酥酥脆脆的楓糖胡桃,有多層次的口感跟味道,是外面賣的人工派做不出來的味道喔!!  找一個假日的午後慢慢的享受烘培的樂趣吧!!

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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.


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