PUMPKIN-PECAN TASSIES

Pumpkin-Pecan Tassies image

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.