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Mini Pumpkin Pies recipe

Mini pies make for such a cute presentation and are well received at any occasion – even Thanksgiving! If you want to try something different – or add a compliment to – your traditional large pies, are a couple tasty recipes for Mini Pumpkin Pies and Mini Party Pecan Pies that are sure to please your holiday guests… and you! ;)

mini pecan pies


  • recipe via Karo | (serves 18)


  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Pumpkin Pie Spice
  • 2 eggs
  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1 can (15 ounces) pumpkin
  • 1 can (12 fluid ounces) evaporated milk
  • 18 unbaked pastry tart shells made from Krusteaz Pie Crust Mix (or your own favorite pie crust recipe)

Step By Step Instruction:

1. Preheat oven to 300°F.
2. Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
3. Fill each pastry shell two-thirds full of pumpkin mixture.
4. Bake 25 minutes. Cool a minimum of 1 hour before serving. Garnish as desired.
TIP: To reduce calories, substitute Karo® Lite Syrup for the corn syrup.


  • recipe via Karo | (serves 16)


  • 1 cup Karo® Light or Dark Corn Syrup
  • 3 eggs, slightly beaten
  • 1 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1-1/4 cups pecans, chopped
  • 16 unbaked pastry tart shells

Step By Step Instructions:

1. Preheat oven to 350°F.
2. Combine corn syrup, eggs, sugar, butter and vanilla in medium bowl until blended.
3. Place tart shells on large baking sheet; distribute pecans evenly in shells. Pour filling into shells.
4. Bake shells on baking sheet 30 to 35 minutes. Cool on wire rack.