lorihadams
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Pumpkin Pecan Tassies
Crust
your favorite crust recipe or 1 15oz pkg pie crusts
Filling
3/4 cup firmly packed brown sugar
1/2 tsp pumpkin pie spice
1/2 cup pumpkin
3 tbsp half and half
1 1/2 tsp vanilla
1 egg
Topping
1/3 cup coarsely chopped pecans
1/4 cup firmly packed brown sugar
1 Tbsp melted butter
Heat oven to 375. Spray 32 mini muffin cups. Cut 2 1/2 inch rounds out of the crust and press each round gently into each cup
In a medium bowl, combine all the filling ingredients and blend well. Spoon 2 teaspoons of filling into each crust lined cup. In a small bowl combine all the topping ingredients and mix well. Sprinkle topping over each cup.
Bake at 375 for 15 to 20 minutes or until the edges of crust are golden brown. Run a knife around the edges to loosen if needed and cool in the pans for 10 minutes. Remove from pans and cool completely. Refridgerate any leftovers.
This will make 32 or so tassies.
Crust
your favorite crust recipe or 1 15oz pkg pie crusts
Filling
3/4 cup firmly packed brown sugar
1/2 tsp pumpkin pie spice
1/2 cup pumpkin
3 tbsp half and half
1 1/2 tsp vanilla
1 egg
Topping
1/3 cup coarsely chopped pecans
1/4 cup firmly packed brown sugar
1 Tbsp melted butter
Heat oven to 375. Spray 32 mini muffin cups. Cut 2 1/2 inch rounds out of the crust and press each round gently into each cup
In a medium bowl, combine all the filling ingredients and blend well. Spoon 2 teaspoons of filling into each crust lined cup. In a small bowl combine all the topping ingredients and mix well. Sprinkle topping over each cup.
Bake at 375 for 15 to 20 minutes or until the edges of crust are golden brown. Run a knife around the edges to loosen if needed and cool in the pans for 10 minutes. Remove from pans and cool completely. Refridgerate any leftovers.
This will make 32 or so tassies.
