PUMPKIN-PECAN TASSIES
These tiny treats contain all the tantalizing flavors of pumpkin and pecan pies.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 11
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 113 kcal, Carbohydrate 12 g, Cholesterol 13 mg, Protein 1 g, SaturatedFat 2 g, Sodium 92 mg, Sugar 3 g, Fat 7 g, UnsaturatedFat 1 g
PUMPKIN PECAN TASSIES
From taste of home. "These delicious mini tarts are lovely for christmas or to serve at a tea. They're worth the extra time it takes to make them.
Provided by Courtly
Categories Dessert
Time 52m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 14
Steps:
- In small mixing bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake at 325 for 8-10 minutes or until edges are lightly browned.
- Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 t. melted butter, egg yolk, cream, extracts, cinnamon, and nutmeg.
- Spoon into warm cups. Combine the pecans and remaining brown sugar and 1 T. melted butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
PUMPKIN PECAN TASSIES
Field editor Pat Habiger of Spearville, Kansas suggests, "These delicious mini tarts are lovely for Christmas or to serve at a tea. They're worth the extra time it takes to make them."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 325° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. , Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 127mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN TASSIES
This is one of my favorite Christmas cookie tray recipes. I got this recipe from Goodhousekeeping Magazine many years ago.
Provided by cookiebaker
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
- Reduce speed to low, add flour and granulated sugar and beat until well mixed.
- Cover and refrigerate 30 minutes.
- In medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
- With floured hands, divide dough into 24 equal pieces (dough will be very soft).
- With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
- I make hundreds of these cookies every Christmas so I use a wooden tart tamper to form the shells.
- Spoon a heaping pecan filling into each cup.
- Bake 30 minutes or until filling is set and edges of crust are golden.
- With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
- Store tassies in tightly covered container up to 1 week.
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PUMPKIN-PECAN TASSIES | MIDWEST LIVING
From midwestliving.com
3/5 (1)Total Time 1 hr 5 minsServings 24Calories 113 per serving
- 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.
- 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.
- 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.
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