The pumpkin pie recipe is the one on the back of the Libby's pumpkin can. The other things next to it are mini pecan tarts in phyllo dough. It's a riff on this recipe for pecan pie bites from Southern Living. I made these because I like pecan pie but don't want to have a whole pie to eat all weekend.
Filling:
1 cup chopped pecans
1 egg
1/4 cup corn syrup
1/4 cup sugar
1/2 tsp. vanilla
2 tsp. melted butter
Crust:
6 phyllo sheets
2 tbsp. melted butter
Beat the egg, mix in sugar, corn syrup, vanilla, 2 tsp. melted butter, and pecans. Layer the phyllo dough, brush each sheet with melted butter. Cut the stacked phyllo into 12 pieces and put 8 of the stacks into a standard muffin tin (The filling as I made it only makes enough for 8 tarts - I thought it would make 12 so that's how I cut the phyllo dough. Those squares are the right size to fit into the muffin cups.) Fill the cups with the filling, and bake at 350 for 20 minutes.
I said the recipe makes 8, so why are there only 7 on the plate? Well, this is the first time I've tried to make these, so I had to test one just to make sure they came out well.
They're delicious.
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