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Pumpkin-Pecan Tassies

Yield: 24 tassies
Prep 30 mins Bake 350°F 35 mins
Pumpkin-Pecan Tassies
  • 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. 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.

From the Test Kitchen
  • 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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