For the crust:
½ cup butter, softened
3 ounces cream cheese, softened
1 cup self-rising flour, sifted (see Notes)
For the filling:
½ cup Naturally Sweet Xylitol
2 teaspoons cinnamon
¼ cup canned pumpkin (Libby's)
1 egg yolk
4 teaspoons butter, melted
1 tablespoon rum (optional but recommended)
½ teaspoon vanilla powder
¼ teaspoon all spice
For the topping:
½ cup pecans, coarsely ground
¼ cup Naturally Sweet Xylitol
1 tablespoon butter, melted
In a stand up mixer, add ½ cup butter, cream cheese; combine well.
Slowly add in sifted flour until well combined.
Prepare mini muffin baking tin.
Divide dough evenly into mini muffin tin. (See Notes) balls about the size of small meatballs.
Press dough evenly into the cups and with a fork, poke small holes in bottom of the cups. (See Notes)
Pre-heat over to 190C.
Bake for 10 minutes or until lightly golden brown.
In a stand up mixer or large bowl, combine filling ingredients until well combined.
Spoon mixture into pre baked cups.
In a small bowl, combine pecans, xylitol and remaining butter; sprinkle over filling mixture.
Bake for about 20 minutes and or until top is brown.
Cool in baking tin for 10 minutes.
The original recipe by Amy aka Ms. Toody Goo Shoes' Mini Pecan Pie Cups - An Easy Thanksgiving Dessert. Adjusting spices for personal taste. Original recipe made 24; mine made 20 comfortably. Found it easier after pressing dough into cups using thumb, create small well for filling.