Pumpkin Pies

Ingredients:
  1/4 cup pecans
  1/4 cup sugar
  1/2 teaspoon salt
  3/4 cups all-purpose flour
  6 tablespoons butter, ice cold
  2 to 3 tablespoons ice cold water
  1 egg, plus 1 egg yolk
  1/2 cup dark corn syrup
  1 tablespoon sugar
  1/2 cup canned pumpkin 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.
  For the dough:
  In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.
  Form 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 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 and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.
  Remove dough from 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.

  My friend made it for me once, it was so delicious. Then I tried it myself. The first batch I made of these came out kind of dry because I used extra flour while shaping the dough since it was too sticky. The second batch came out much better. Next time I will use pumpkin pie filling and see what that tastes like!