Mini Pecan Pies recpies
For the crust:
½ cup butter, softened
3 ounces cream cheese, softened1 cup -rising flour, sifted
For the filling:
½ cup So Sweet Xylitol
2 teaspoons cinnamon
¼ cup canned pumpkin
1 egg yolk
4 teaspoons butter, melted
½ teaspoon vanilla powder
¼ teaspoon all spice
For the topping:
½ cup pecans, coarsely ground
¼ cup So sweet Xylitol
1 tablespoon butter, melted
In a stand up mixer, add ½ cup butter, cream cheese; combine well.
Slowly add in sifted flour until well combined.
Prepare mini muffin baking tin.
Divide dough evenly into mini muffin tin. Balls about the size of small meatballs.
Press dough evenly into the cups and with a fork, poke small holes in bottom of the cups.
Pre-heat over to 190C.
Bake for 10 minutes or until lightly golden brown.
In a stand up mixer or large bowl, combine filling ingredients until well combined.
Spoon mixture into pre baked cups.
In a small bowl, combine pecans, xylitol and remaining butter; sprinkle over filling mixture.
Bake for about 20 minutes and or until the top is brown.
Cool in a baking tin for 10 minutes.