Pumpkin-Pecan Tassies
These tiny treats contain all the tantalizing flavors of pumpkin and pecan pie.
Prep Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
24 tassies
Ingredients
-
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
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3/4 cup canned pumpkin
-
1/4 cup granulated sugar
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1 teaspoon pumpkin pie spice
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1/8 teaspoon salt
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1 egg, lightly beaten
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1/4 cup half-and-half, light cream, or milk
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1/3 cup chopped pecans
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1 tablespoon packed brown sugar
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1 tablespoon butter, melted
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Maple syrup (optional)
Directions
1.
Let piecrusts stand according to package directions. Preheat oven to 350 degrees F. Unroll piecrusts. Use a 2-1/2-inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1-3/4-inch muffin cups; set aside.
2.
For filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.
3.
For pecan topping, stir together pecans, brown sugar, and melted butter.
4.
Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake in the preheated oven about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. Makes 24 tassies.
To Store
Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.
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