On a lightly floured surface, roll out the pie crust into a 12-inch circle. Using a 3-inch cookie cutter, cut out 12 circles from the dough.
Press each circle into the cavities of a 12-cup muffin pan, making sure the dough comes up the sides of the pan just a little. Place the pan in the refrigerator while you make the filling.
In a medium bowl, whisk together the maple syrup, brown sugar, butter, egg, and vanilla until well combined. Stir in the pecans.
Remove the muffin pan from the refrigerator and add about 1 tablespoon of filling to each pie crust. Make sure the filling doesn't cup up over the sides of the crust.
Bake for 20-25 minutes, until the filling is set. Remove from the oven and carefully transfer pies to a wire rack to cool completely.
Notes
1 tablespoon of dark rum or bourbon is a great addition to the filling.
Try adding 1/4 cup semisweet chocolate chips to the filling for a chocolate pecan pie
Make ahead tip
Allow the pies to cool completely at room temperature then tent lightly with aluminum foil and refrigerate for up to 4 days.
Once the pies have cooled completely, wrap them tightly in a double layer of plastic wrap followed by a double layer of foil. They will keep in the freezer for up to 1 month. When ready to serve, thaw in the refrigerator overnight.