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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Let piecrusts stand according to package directions. Preheat oven to 350°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.

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  • 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.

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  • For pecan topping, stir together pecans, brown sugar, and melted butter.

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  • 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.

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

113 calories; 7 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 92 mg sodium. 29 mg potassium; 12 g carbohydrates; 0 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

38 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
02/17/2013
These are brilliant. Easy recipe to throw together. I even substituted fresh pumpkin in and they turned out just great. My only complaint is that I had to double the mix for the topping. Maybe I was being too generous... Truly a tasty treat and a great recipe!