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Recipe Summary

prep:
30 mins
bake:
35 mins
total:
1 hr 5 mins
Yield:
24 tassies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

113 calories; fat 7g; cholesterol 13mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 3g; protein 1g; vitamin a 1214.8IU; vitamin c 0.6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0.1mcg; sodium 92mg; potassium 29mg; calcium 10.1mg; iron 0.2mg.
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