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Pumpkin Pecan Tassies

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."

12 ServingsPrep: 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.

2 of 2

Pumpkin Pecan Tassies (continued)

Directions (continued)

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.