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
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)
cal. (kcal) 113, Fat, total (g) 7, chol. (mg) 13, sat. fat (g) 2, carb. (g) 12, Monosaturated fat (g) 1, sugar (g) 3, protein (g) 1, vit. A (IU) 1215, vit. 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 (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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