Special equipment: eight 8-ounce Mason jars
Preheat the oven to 350 degrees F.
For the crust: In a food processor, pulse the pecans until finely chopped. Add the flour and salt; pulse until combined. Add the butter and pulse until mixture resembles coarse meal. With the machine running, add the ice water, 1 tablespoon at a time, checking to see if the dough is crumbly but holds together when squeezed before adding more water. Measure 1/4 cup of the dough into eight 8-ounce Mason jars. Form the crust by pressing the dough into the bottom of the jars.
For the filling: In a large bowl, whisk together the pumpkin puree, half-and-half, brown sugar, pumpkin pie spice, vanilla, salt, nutmeg and eggs. Pour 1/2 cup of the filling into each jar.
For the pecan topping: Add the melted butter, brown sugar, corn syrup, vanilla and salt to a medium bowl and mix until well combined. Add the pecans and stir. Gently pour 1/4 cup of the pecan topping on top of the pumpkin filling in each jar.
Place the jars on a baking sheet and bake until set at the center and an inserted toothpick comes out clean. Let cool on a wire rack, then refrigerate for at least 4 hours or up to overnight.
For the maple whipped cream: With an electric mixer, beat the cream until soft peaks form. Add the maple syrup, vanilla and nutmeg. Beat until fully mixed and stiff peaks form.
Top the pies with maple whipped cream and serve.
Recipe courtesy of Tia Mowry