Preheat the oven to 375 degrees . Using a 2 1/2-inch round cookie cutter and working with 1 sheet of pie dough at a time, cut out 12 rounds of dough from each sheet. Fit the rounds into 2 nonstick 12-cup mini-muffin tins; refrigerate.
Using an electric mixer, beat the eggs, brown sugar and salt at high speed until thick and foamy, about 2 minutes. Beat in the corn syrup and butter.
In a medium bowl, combine the dates and pecans and divide the mixture among the muffin cups. Spoon the egg mixture into the cups, filling to just below the doughs edge. Bake until puffed and set, about 20 minutes. Let cool completely in the pans.