Maple Pecan Sweetie Pies

Maple Pecan Sweetie Pies

David Venable

Prep Time: 30 minutes

Serves: 12

Ingredients

  • 2 boxes (14-oz) store-bought pie crusts (4 crusts total)
  • 1/4 lb unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 3 Tbsp bourbon
  • 1 vanilla bean
  • 1 cup chopped pecans, lightly toasted
  • 3 large eggs (mixed lightly)
  • 1 (16-oz) can sweet potatoes in syrup, drained and pureed (about 1-1/2 cups)
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • Whipped cream, for serving (optional)
  • *Note: Use a standard, 12-muffin pan

Preparation

Preheat oven to 350˚F.

Spray the muffin pan with non-stick spray.

Unroll each pie crust onto your work surface. Using a 4-1/2" circular cutter, cut out 12 rounds. Press a round into the bottom and up the sides of each cup. It’s alright if the dough doesn’t make it to the top.

Transfer to the fridge while you prepare the filling.

In a medium saucepan set over medium heat, melt butter, brown sugar, syrup, scraped seeds from vanilla bean, and bourbon.

Bring to a simmer.

Remove from heat, add pecans, and allow to cool to room temperature.

Whisk together pureed sweet potatoes, eggs, spice mix, salt, and cooled pecan mixture.

Remove muffin pan from the fridge and divide mixture evenly among each cup.

Bake on the bottom oven rack for 15 minutes, turn pan around and bake for another 15 to 20 minutes until crusts are golden brown.

Remove from oven and allow to cool completely in muffin pan. Once they are cool, run a sharp knife along the sides to release from sides.

Use a sheet pan to cover the top of the muffin pan and gently invert to release pies from the pan.

Serve with whipped cream (optional).

Cook's Notes

The bourbon can be replaced with bourbon extract or try spiced rum.

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