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Pumpkin Pecan Tassies

Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

2 dozen

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."
Pumpkin Pecan Tassies Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. Bake cookie cups at 325° for 8-10 minutes or until edges are lightly browned.
  3. 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.
  4. 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

1 tassie: 122 calories, 8g fat (4g saturated fat), 25mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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