For the dough:

¼ cup pecans

¼ cup sugar

½ teaspoon salt

¾ cup all-purpose flour,

 plus extra for shaping dough

6 tablespoons butter, ice cold

2 to 3 tablespoons ice cold water

For the filling:

1 egg, plus 1 egg yolk

½ cup dark corn syrup

1 tablespoon sugar

½ cup canned pumpkin filling

1 teaspoon vanilla extract

¼ cup pecans, chopped, plus 24 halves for garnish

Making the dough: In a food processor, pulse pecans with sugar, salt and flour until nuts are ground and ingredients are combined. Add butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.

Preheat oven to 350 degrees F.

Spray bottoms and sides of 2 (12-cup) mini muffin tins with nonstick cooking spray.

Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.

Bake 15 to 18 minutes, until crusts are very golden. Check periodically to make sure they don't get too brown.

While dough is baking, make the filling: In a medium bowl, whisk egg and yolk with corn syrup, sugar, pumpkin filling and vanilla. Stir in chopped pecans.

Remove dough from oven and spoon one tablespoon of filling into each cup. Top each with one pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

Yield: Two dozen

Prep Time: 25 minutes

Cook Time: 30 minutes

Ease of preparation: Easy