Pumpkin-Pecan Tassies
Go mini with these pumpkin pie wannabes. A muffin tin subs for a pie pan while the filling -- canned pumpkin, pumpkin pie spice, pecans, and brown sugar -- sticks with tradition.
Yield: 24 tassies
Prep: 30 mins
Bake: 35 mins 350°F
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
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
Storage 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)
Calories 113, Protein (gm) 1, Carbohydrate (gm) 12, Fat, total (gm) 7, Cholesterol (mg) 13, Saturated fat (gm) 2, Monosaturated fat (gm) 1, Sugar, total (gm) 3, Vitamin A (IU) 1215, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 92, Potassium (mg) 29, Calcium (DV %) 10, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet
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