Mini Cranberry Pecan Pies

Written By: Sarah Ryan, MS, RDN, LD

Yield: 18 mini pies

Serving: 1 mini pie

Mini desserts are the perfect vessel for enjoying the food you love in moderation. With less than 200 calories per serving, these mini pies can be made with your favorite pie filling or jam.


  • 2 discs of pie dough (store bought or homemade)
  • ¼ cup pecans, finely chopped
  • 1 cup fresh cranberries, cut in half
  • ½ cup sugar (or about ¼ cup of Splenda)
  • 1 Tbsp. all-purpose flour
  • ¼ cup orange juice
  • 1 tsp vanilla extract
  • Generous dash of ground cinnamon
  • 1 egg
  • 1 Tbsp. of milk


  1. Preheat oven to 350◦ Lightly grease mini-muffin tins. Roll out one disc of cold pie dough on a lightly floured surface. Using a 2 ½ inch cookie cutter or the top of a glass, cut 18 circles. You may need to use half of your other pie disc to get all the needed circles. Press each circle of dough gently into your muffin tins and place in the refrigerator to chill while you work on the next steps. You may crimp the edges by hand or with the prongs of a fork for extra embellishment.
  2. In a medium saucepan, combine cranberries, sugar, orange juice, flour, vanilla extract and cinnamon over medium heat. Stir occasionally until mixture is thick and cranberries are bursting. Cranberries should be cooked through and sweet. Spoon mixture into a bowl to cool.
  3. Optional step- Meanwhile, in a small skillet, add your chopped pecans and toast over a low heat. Once your pecans are fragrant they are ready to be taken off the burner. Keep an eye on the pecans to ensure they do not burn, this step goes by quickly. Toasting pecans adds flavor but is not required.
  4. Optional step- Roll out your second pie dough and cut remaining circles as needed. With remaining dough, use mini-cookie cutters to cut holiday themed shapes. You can omit this step all together if you wish. Omitting the top cut-outs will result in having more mini pies.
  5. Remove your prepared mini-muffin tins from the fridge. Using a teaspoon, add chopped pecans (enough to just cover the bottom of each pie circle) then top with a cranberry mixture. The filling should fill ¾ of each prepared pie cut out. Be careful not overfill, filling may bubble out and burn if you add too much. You might have extra filling and that’s okay– it’s delicious over oatmeal the next day!
  6. Add your cut outs to the top of each mini pie. Return to the fridge and chill for approximately 10-15 minutes.
  7. In a small bowl, gently whisk together the egg and milk. Brush a thin layer of egg wash on top of each mini pie. Place your tins in the oven and bake until golden brown, approximately 25-30 minutes.
  8. Set your tins on a cooling rack. When cooled, gently remove your mini pies and store in an air tight container. For best quality, store pies up to three days at room temperate. Note: If you are using a custard filling (like pumpkin or sweet potato), store in the fridge.

Nutrition Information (for 1 mini pie):

134 calories, 6 g fat, 125 mg sodium, 17 g carbohydrate, <1 g fiber, 1 g protein