- 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)
Adapted from recipe.com
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.
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.
For pecan topping, stir together pecans, brown sugar, and melted butter.
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.
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.