Pumpkin-Pecan Tassies

Photo by Lisa P.
Adapted from recipe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipe.com

Ingredients

  • Ingredients

  • 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)

Directions

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. Storage 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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