mini pecan pie in metal muffin pan being removed with metal spatula

These mini pecan pies without corn syrup have amazing flavor because they use real maple syrup! Pecan tassies are easy to make in a muffin pan with 8 ingredients. Make them ahead of time and freeze for the holidays.

I’m knocking another recipe off my bucket list – mini pecan pies without corn syrup! 

The flavor of these pecan tassies is amazing because of the maple syrup. There’s something cozy and homey that the maple syrup adds! I recommend using a high quality maple syrup. 

I used store bought pie dough, but if you have a homemade recipe that you love, feel free to use that!

three mini pecan pies stacked on top of each other with bite removed from top pie
how to cut mini pie crusts collage

How To Make Easy Pecan Pies

  1. Cut out 12 circles from the pie dough. Use a rolling pin to roll them to about 5 inches in diameter. I used a 3 inch cookie cutter and rolled them out to 5 inches to be sure they were large enough for the muffin pan.
  2. Use your fingers to press the dough into the muffin pan.
  3. Combine all the ingredients for the filling together until thick. 
  4. Add 2 tablespoons of filling to each pie crust. 
  5. Bake for 20-25 minutes. 

Total Time Required

  • 15 minutes to roll out the dough and prep the pecan filling
  • 20-25 minutes to bake
  • 20-30 minutes for pies to cool in the pan

How To Tell When Pecan Pie Is Done

Give the muffin pan a little shake. If the pies jiggle a little, but the edges are stable and set, the pies are done! If you shake the pan and the filling is showing a wavy motion from the center to the edge, they are not done. 

The filling will continue to cook and fully set as the mini pies cool. 

how to assemble mini pecan pies in muffin pan collage

How to Remove Mini Pies From Muffin Pan

First tip, be sure to grease the muffin pan with butter before adding the pie crusts. 

Second tip, if some of the pecan filling bubbles over the pie crust onto the muffin pan, take a small spatula or butter knife when the pies first come out of the oven and gently loosen it from the pan while the mixture is still warm. 

Third tip, after the pies have cooled completely in the muffin pan, use the same small spatula or butter knife and gently go around the outside of each muffin well, helping to loosen the pie. Then use the spatula to pop the pies out. 

mini pecan pies in a pile with bite removed from the center pie

How To Store Mini Pies

If serving within 1-2 days, store the pies in a sealed container on the counter. For longer storage, up to 5 days, store in a sealed container in the fridge. 

How To Freeze Mini Pies

Place the pies on a baking sheet and “flash freeze” in the freezer for about 30 minutes. Wrap 2 pies together and cover with aluminum foil. Place inside a freezer bag. 

To thaw: place the bag inside the fridge overnight. 

aerial shot of 8 mini pecan pies on white tray with red linen

Tips for Making Mini Pies

  • Be sure to use a standard size regular muffin pan.
  • Generously butter the muffin pan.
  • Be sure to roll your pie dough circles to be about 5 inches in diameter. If they are smaller than that, the filling will bubble up and will get stuck in the muffin pan, making it nearly impossible to neatly remove the pies.
  • You can use finely chopped, rough chopped or whole pecans. 

More Thanksgiving Desserts

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Mini Pecan Pies

Mini Pecan Pies

Yield: 12 mini pies
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

These mini pecan pies without corn syrup have amazing flavor because they use real maple syrup! Pecan tassies are easy to make in a muffin pan with 8 ingredients. Make them ahead of time and freeze for the holidays.

Ingredients

  • 2 store bought pie crusts
  • 2 cups chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 2 tbsp unsalted butter, melted & cooled
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350º F. Generously butter a regular sized muffin pan. I recommend using butter instead of non-stick cooking spray. Set aside. 
  2. Using a 3 or 4 inch circle cookie cutter, cut out 12 circles from the 2 pie crusts. Using a small amount of flour and a rolling pin, roll each circle until it’s 5 inches in diameter. Place one circle in each muffin well. Use your fingers to press and form the dough to fully cover the well and the sides. 
  3. In a mixing bowl, combine the pecans, brown sugar, maple syrup, egg, melted & cooled butter, vanilla extract and salt. Stir with a spatula until thick. Place about 2 tablespoons of the pecan mixture in each muffin well. The wells should only be about 1/2 to 3/4 full. The pecan mixture will bubble up during baking so be sure not to overfill the muffin pan.
  4. Bake for 20-25 minutes or until the pecan mixture is set and stable on the edges, but slightly jiggly in the middle. Remove the pan from the oven. 
  5. If some of the pecan filling bubbles over the pie crust onto the muffin pan, take a small spatula or butter knife when the pies first come out of the oven and gently loosen it from the pan while the mixture is still warm. 
  6. After the pies have cooled completely in the muffin pan, use the same small spatula or butter knife and gently go around the outside of each muffin well, helping to loosen the pie. Then use the spatula to pop the pies out. 

Notes

You can use finely chopped, rough chopped or whole pecans. 

If serving within 1-2 days, store the pies in a sealed container on the counter. For longer storage, up to 5 days, store in a sealed container in the fridge.