Pecan and Pumpkin Tassies

24 servings Prep: 30 m Cook: 35 m Total: 1 h 5 m Intermediate
5.0/5 (5)
Pecan and Pumpkin Tassies
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.” These mini pecan and pumpkin tarts feature a cream cheese pastry shell filled with spiced pumpkin and topped with buttery pecans.

Ingredients

24 servings
  • 1 (8 oz) package cream cheese, softened
  • 1 cup flour
  • 1/2 cup butter, softened
  • 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

Step-by-Step Instructions

  1. Preheat oven to 325°F.
  2. Prepare the tassie cups to be filled by mixing 1/2 cup butter and cream cheese on medium speed until well combined. Beat in flour until dough forms. Shape dough into 24 balls, about 1 inch each.
  3. With floured fingers, press each dough ball into mini muffin pan cups, forming little pastry shells with sides about 1/4 inch thick.
  4. Bake at 325°F for 8-10 minutes, or until edges are lightly browned. Remove from oven but leave shells in the pan.
  5. Meanwhile, prepare filling by combining 1/2 cup brown sugar, pumpkin, 4 tsp melted butter, egg yolk, half and half or milk, vanilla extract, rum extract, cinnamon and nutmeg until well blended. Spoon filling into the warm pastry cups, filling each about 2/3 full.
  6. In a small bowl, combine chopped pecans, remaining 1/4 cup brown sugar and 1 tbsp melted butter. Sprinkle this pecan topping over each filled tassie.
  7. Return pan to oven and bake for 23-27 minutes longer, or until filling is set and edges are golden brown. The filling should not jiggle when gently shaken.
  8. Let cool in pan for 10 minutes, then carefully remove tassies from pan and cool completely on a wire rack.

Common Problems and Solutions

Q: Why is my pastry dough too sticky to work with?

A: Make sure your cream cheese and butter are at room temperature but not overly soft. If the dough is still sticky, chill it in the refrigerator for 15-20 minutes before shaping into balls. Keep your fingers well-floured when pressing the dough into the muffin cups.

Q: Can I make these ahead of time?

A: Yes! These tassies store well. Once completely cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze beautifully for up to 3 months - thaw at room temperature before serving.

Q: Why did my filling overflow during baking?

A: Don't overfill the pastry cups - fill them only about 2/3 full. The pumpkin filling will puff up slightly during baking. If you've overfilled them, the filling may spill over the edges.

Tips and Techniques

Press the dough evenly into the mini muffin cups, making sure the bottom isn’t too thick and the sides come up to the rim. An even thickness ensures the pastry cooks uniformly and doesn’t get soggy from the filling.

Ingredient Substitutions

  • rum extract: additional vanilla extract or maple extract
  • half and half: whole milk or heavy cream
  • canned pumpkin: mashed sweet potato or butternut squash
  • pecans: walnuts or chopped almonds

Equipment Needed

  • mini muffin pan (24-cup)
  • electric mixer
  • small mixing bowls
  • measuring cups and spoons
  • wire cooling rack

Historical Context

Tassies (from the Scottish word for “small cup”) are a traditional Southern dessert, typically made with pecan filling. This version adds pumpkin and warm spices, making them especially popular during fall and winter holidays in Louisiana and throughout the South.