This recipe is absolutely perfect for Fall. These little “pies” are both whimsical and delicious. Originally, I wanted to make these pies in a mini-pumpkin, but there seems to be a mini-pumpkin drought in New York City post-Halloween. Instead, I used golden Acorn Squash, but I think that they have the same effect. Try to find small pumpkins or squash approximately the size of a medium orange.
Gather all of the ingredients.
Cut the top of each pumpkin/squash off and scoop out the seeds.
Place pumpkins/squash cut side down on a baking sheet lined with a Silpat mat. Bake at 350 degrees F for 15 minutes.
While the pumpkins/squash are baking, prepare the pie mix.
In a medium size bowl combine 1/2 cup corn syrup, 1/4 cup brown sugar and 3 large eggs. Whisk together until well blended.
Add in pecans and vanilla extract, whisk again.
Remove the pumpkin/squash from the oven and allow it to cool for 15 minutes. Pour out any excess water from the pumpkin/squash and pat the inside dry with paper towels. Make sure they are very dry or the pie will not set.
Fill each pumpkin/squash with pie mix to just below the top, approximately ½ cup of filling for each.
I used whole pecans to decorate the top of the pie.
Bake for 30 minutes at 350 degrees F until the center is set.
These are not only incredibly tasty, but they are also would be beautiful decor for your Thanksgiving spread!
For a printer friendly version of this recipe click here: Pecan Pie in a Pumpkin.htm
Happy Baking!
xoxo,
Ali
This looks delicious! It is a really festive idea too. We just posted some Fall recipes by Susan Branch and this seems to go along with the theme!
I was just watching martha stewart and she was making a pecan pie! I was feeling so inspired to make one, and you've just confirmed my decision. This looks beautiful and delicious.