Recipes and Cooking Mini Maple Pecan Pies 3.8 (5) Shrinking pecan pies just means you can have more of these fall desserts! The hint of maple makes these treats extra sweet. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 10, 2014 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 45 mins Cool Time: 5 mins Total Time: 90 mins Servings: 12 Yield: 12 mini pies Jump to Nutrition Facts Ingredients ½ of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened ¼ cup 60% to 70% tub-style vegetable oil spread 1 cup all-purpose flour ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten ⅓ cup sugar* ¼ cup pure maple syrup** 1 tablespoon 60% to 70% tub-style vegetable oil spread, melted ½ teaspoon vanilla ⅔ cup coarsely chopped pecans, toasted 12 pecan halves (optional) Directions Preheat oven to 325°F. For pastry, in a medium mixing bowl beat cream cheese and 1/4 cup vegetable oil spread with an electric mixer on medium speed until smooth. Beat in flour on low speed just until combined. Shape pastry into 12 balls. Press pastry balls onto the bottoms and up the sides of 12 ungreased 2 1/2-inch muffin cups (pastry will be thin). Bake for 15 minutes (pastry will shrink slightly as it bakes). Meanwhile, for filling, in a medium bowl whisk together egg, sugar, maple syrup, 1 tablespoon melted vegetable oil spread, and vanilla until combined. Stir in 2/3 cup chopped pecans. Divide filling evenly among pastry-lined muffin cups. If desired, top each with a pecan half. Bake about 30 minutes more or until pastry is golden and filling is puffed. Cool pies in muffin cups for 5 minutes. Carefully remove from muffin cups. Serve warm. *Sugar Substitute: Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup sugar. PER MINI PIE WITH SUBSTITUTE: Same as basic recipe, except 173 cal., 16 g carb. **Syrup Substitutes: Choose from sugar-free or light maple-flavor syrup or agave nectar plus 1/4 teaspoon maple flavoring (if desired).PER MINI PIE WITH SUGAR-FREE MAPLE-FLAVOR SYRUP: Same as basic recipe, except 159 cal., 97 mg sodium, 13 g carb.PER MINI PIE WITH AGAVE NECTAR: Same as basic recipe, except 176 cal., 88 mg sodium, 17 g carb. To Store: Cool mini pies completely. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 24 hours. Let stand at room temperature for 1 hour before serving. Print Nutrition Facts (per serving) 182 Calories 10g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 182 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 7mg 2% Sodium 89mg 4% Total Carbohydrate 19g 7% Total Sugars 10g Protein 3g Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 81mg 2% Folate, total 32.3mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.