Pumpkin-Pecan Tassies

These tiny treats contain all the tantalizing flavors of pumpkin and pecan pies.

Pumpkin-Pecan Tassies Enlarge Image
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42 users rated this recipe an average rating of 4.0
Yields:
24 tassies
Prep:
30 mins
Bake:
35 mins 350°F
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Pumpkin-Pecan Tassies

Ingredients
1
15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
3/4
cup canned pumpkin
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
1
tablespoon packed brown sugar
1
tablespoon butter, melted
 
Maple syrup (optional)

Directions

  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.

From the Test Kitchen

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.

Nutrition Facts

(Pumpkin-Pecan Tassies)
    Per serving:
  • 113 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 92 mg sodium,
  • 12 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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