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- 1 15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
- 3/4 cup canned pumpkin
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup half-and-half, light cream, or milk
- 1/3 cup chopped pecans
- 1 tablespoon packed brown sugar
- 1 tablespoon butter, melted
- Maple syrup (optional)
1. Let piecrusts stand according to package directions. Preheat oven to 350 degrees F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. Gently ease pastry rounds into the bottoms and up the 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 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.
- 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.
- cal. (kcal) 113,
- Fat, total (g) 7,
- chol. (mg) 13,
- sat. fat (g) 2,
- carb. (g) 12,
- Monosaturated fat (g) 1,
- sugar (g) 3,
- pro. (g) 1,
- vit. A (IU) 1215,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 92,
- Potassium (mg) 29,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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