Pumpkin Pecan Tassies Recipe

Pumpkin Pecan Tassies Recipe
Photo by: Taste of Home
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100% would make again

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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."

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  • 12 Servings
  • Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 package (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 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

  • 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. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 244 calories, 16 g fat (8 g saturated fat), 53 mg cholesterol, 127 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Pumpkin Pecan Tassies published in Taste of Home December/January 2003, p10

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Reviews for Pumpkin Pecan Tassies (4)

Pumpkin Pecan Tassies Recipe

Pumpkin Pecan Tassies

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Reviewed on Sep. 05, 2009 by julie65c

These are sooo yummy! My family loves them, a definite must have for Thanksgiving and Christmas!

Reviewed on Dec. 31, 2008 by mrs_h

I just made 10 kinds of cookies for Christmas (9 of them Taste of Home recipes), my neighbor just specifically asked for this recipe! Need I say more...

Reviewed on Dec. 28, 2008 by Martha 13

I just made these for x mas & I used the small muffin tin papers & they came out great. Instead of using my finger to make the indentation I took the top off of my salt shaker & used that it worked great.

Reviewed on Dec. 15, 2007 by Sharon_KY

I made these last year, Same recipe.

They really are good, But I couldn't get them out of the pan,

I greased the muffin cups extra well, and they still stuck to the pan.

So if you make them, make sure and be prepared if they do stick.

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