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Pumpkin Pecan Tassies

 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 McCormick® Pure 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.
Nutritional 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.