Bite-sized Mini Maple Pecan Pies that make the perfect holiday dessert! Flaky phyllo dough cups filled with a sweet, nutty pecan mixture — perfect for parties or a cozy fall treat.
Holy Fall, y’all! It’s finally the season for boots, cozy scarves, and all the warm flavors that come with autumn. If you love small, elegant desserts that are easy to serve and even easier to eat, these mini maple pecan pies are a perfect choice. They have all the beloved flavors of traditional pecan pie — buttery, lightly sweet, and wonderfully nutty — but in a convenient phyllo shell that keeps portions small and presentation charming.
These tarts are surprisingly simple to make and work beautifully as a holiday platter item or as an after-dinner treat. If you’re preparing them for a Thanksgiving spread or a fall gathering, they’re easy to transport, easy to plate, and they look lovely when arranged on a tray. The recipe here yields about 15 mini pies, making it ideal for a small party or for sampling without overindulging.
Mini Maple Pecan Pies
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 15 mini pies
Ingredients
- 1 egg
- 1/4 cup maple syrup (or agave for a milder flavor)
- 1/4 cup Stevia baking blend (or another granulated sweetener of choice)
- 1/2 cup chopped pecans
- 1 box mini phyllo shells (about 15 shells)
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the mini phyllo shells on a prepared baking sheet so they are spaced evenly.
- Fill each shell with chopped pecans, distributing them evenly among the shells.
- In a small bowl, whisk together the egg, maple syrup (or agave), and the Stevia baking blend until well combined.
- Carefully pour the egg and syrup mixture over the pecans in each shell, filling just to the top but avoiding overfilling.
- Bake for 15 to 20 minutes, or until the tops are golden and the filling is set.
- Allow the mini pies to cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition
Serving: 1 mini pie | Calories: 42 kcal | Carbohydrates: 5.3 g | Protein: 2 g | Fat: 3 g | Fiber: 1.4 g
Nutrition information is automatically calculated and should be used only as an approximation.
Notes & Tips
These mini pies are very forgiving, which makes them great for quick holiday prep. If some phyllo shells arrive cracked or missing layers, you can still use them — just press the pecans into the shells and pour the filling gently. Cracked shells may release a little filling, but they will still taste great. For the best presentation, try to use intact shells when possible.
Substitutions and sweetener notes: maple syrup gives the pies a classic, autumnal flavor, but agave works well as a substitute and creates a slightly different but still delicious profile. If you prefer not to use Stevia, a small amount of your preferred granulated sweetener (such as erythritol or sugar) will work — adjust to taste. Because sweetener types vary in sweetness, you can taste the mixture before filling and adjust slightly if needed.
Make-ahead and storage: These mini pies can be baked ahead of time and stored in an airtight container at room temperature for up to two days, or refrigerated for up to five days. Rewarm briefly in a 300°F oven for a few minutes to restore flakiness, if desired. They also freeze well — freeze baked pies on a tray until firm, transfer to a freezer-safe container, and reheat from frozen in a warm oven.
Serving suggestions: Serve them plain, dusted lightly with powdered sugar, or topped with a small dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert. They’re also lovely alongside coffee or hot apple cider for an autumn gathering.
These mini maple pecan pies are a small, elegant way to bring classic fall flavors to any table. They’re easy to scale up for larger crowds and convenient for guests who prefer bite-sized desserts. Enjoy!