Best Pumpkin Pecan Tassies Recipes

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PUMPKIN PECAN TASSIES



Pumpkin Pecan Tassies image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 teaspoons plus 1 tablespoon butter, melted, divided
1 large egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

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.

PUMPKIN PECAN TASSIES



Pumpkin Pecan Tassies image

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

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup flour
3/4 cup brown sugar, divided
1/4 cup cooked pumpkin or 1/4 cup canned pumpkin
4 teaspoons butter, melted
1 tablespoon butter, melted
1 egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

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 RECIPE - (4.7/5)



Pumpkin-Pecan Tassies Recipe - (4.7/5) image

Provided by lisapearce

Number Of Ingredients 12

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)

Steps:

  • 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.

PUMPKIN-PECAN TASSIES



Pumpkin-Pecan Tassies image

How to make Pumpkin-Pecan Tassies

Provided by @MakeItYours

Number Of Ingredients 11

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
1/4cup half-and-half, light cream, or milk
1/3 cup chopped pecans
1 tablespoon packed brown sugar
1 tablespoon butter, melted
Maple syrup (optional)

Steps:

  • 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.
  • 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.

PUMPKIN PECAN TASSIES



Pumpkin Pecan Tassies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 14

1/2 cup(s) butter, softened
1 package(s) 3 ounces cream cheese, softened
1 cup(s) all purpose flour
FOR THE FILLING
3/4 cup(s) packed brown sugar, divided
1/4 cup(s) canned pumpkin
4 teaspoon(s) plus 1 tablespoon butter, melted, divided
1 - egg yolk
1 tablespoon(s) half and half cream
1 teaspoon(s) vanilla
1/4 teaspoon(s) rum extract
1/8 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground nutmeg
1/2 cup(s) chopped pecans

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.

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