Pecan and Pumpkin Tassies2005-12-20
- Course: Desserts
- Yield : 24
- Servings : 24
- Prep Time : 30m
- Cook Time : 37m
- Ready In : 1:7 h
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The author writes, “This recipe is asked for at every family gathering, everyone loves it and they go fast, worth the time it takes to make them. I only have one problem when I make these, my husband and kids eat almost all of them before we get to the gatherings. You will most probably have to make more than one batch, trust me! Husband and children eat them like cookies with milk.”
- 1 (8 oz) package cream cheese
- 1 cup flour
- 1/2 cup butter
- 3/4 cup brown sugar, divided
- 1/4 cup canned pumpkin
- 4 tsp and 1 tbsp butter, melted and divided
- 1 egg yolk
- 1 tbsp half and half or milk
- 1 tsp vanilla extract
- 1/4 tsp rum extract
- 1/8 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/2 cup pecans, chopped
Prepare the tassie cups to be filled by mixing butter and cream cheese on medium speed, beat in flour. Shape dough into 24 balls.
With floured fingers, press dough into mini muffin pans, forming little cups.
Bake at 325 degrees for 8-10 minutes, or until edges are lightly browned.
Meanwhile, prepare filling by combining 1/2 cup brown sugar, pumpkin, 4 tsp butter, egg yolk, milk, extracts, cinnamon and nutmeg until well blended. Spoon into warm cups.
Combine pecans, remaining sugar and butter, sprinkle over filling.
Bake for 23-27 minutes longer or until set and edges are golden brown.