PUMPKIN-PECAN TASSIES
These tiny treats contain all the tantalizing flavors of pumpkin and pecan pies.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 11
Steps:
- Let piecrusts stand according to package directions. Preheat oven to 350°F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.
- For filling, in a large bowl stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.
- For pecan topping, stir together pecans, brown sugar, and melted butter.
- Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.
Nutrition Facts : Calories 113 kcal, Carbohydrate 12 g, Cholesterol 13 mg, Protein 1 g, SaturatedFat 2 g, Sodium 92 mg, Sugar 3 g, Fat 7 g, UnsaturatedFat 1 g
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."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- 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. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 127mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
PUMPKIN-PECAN TASSIES RECIPE - (4.7/5)
Provided by lisapearce
Number Of Ingredients 12
Steps:
- Directions 1. Let piecrusts stand according to package directions. Preheat oven to 350 degrees F. Unroll piecrusts. Use a 2-1/2-inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1-3/4-inch muffin cups; set aside. 2. For filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined. 3. For pecan topping, stir together pecans, brown sugar, and melted butter. 4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake in the preheated oven about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. Makes 24 tassies. Storage Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.
GRANDMA'S PECAN TASSIES
My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.
Provided by Brandi Rose
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 48
Number Of Ingredients 9
Steps:
- Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
- Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
- Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
- Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g
EASY PECAN TASSIES
This recipe for pecan tassies was handed down to me by a great friend of mine.
Provided by alma
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, butter, and cream cheese in a bowl. Cover and chill in the refrigerator for 1 hour.
- Roll chilled dough into 24 balls and press into the cups of a mini muffin tin to make pastry shells.
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix brown sugar, pecans, egg, butter, vanilla extract, and salt together in a bowl. Spoon 1/2 to 3/4 teaspoon filling into each pastry shell.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 8.9 g, Cholesterol 23.1 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 61.6 mg, Sugar 4.5 g
PUMPKIN PECAN TASSIES
From taste of home. "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.
Provided by Courtly
Categories Dessert
Time 52m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 14
Steps:
- In small mixing 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 t. melted butter, egg yolk, cream, extracts, cinnamon, and nutmeg.
- Spoon into warm cups. Combine the pecans and remaining brown sugar and 1 T. melted butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
PUMPKIN PECAN TASSIES
Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!
Provided by Lauren's Latest
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Unroll pie crusts and cut out 24 rounds using a 2 1/2 inch cookie cutter. Press each round into the bottom and sides of a muffin tin. Set aside.
- In a large bowl, combine pumpkin, granulated sugar, pumpkin pie spice, and salt. Then stir in an egg. Next add half & half, in portions, until just combined.
- For the pecan topping, mix pecans, brown sugar, and melted butter.
- Spoon 2 teaspoons of pumpkin filling into each pie crust cup then top with 1 teaspoon of pecan topping. Bake 35 minutes or until the filling has set. Remove tassies to a wire rack to cool. Drizzle with maple syrup when ready to serve.
Nutrition Facts : Calories 114 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 93 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KRAFT'S PECAN TASSIES
Simple to put together and yummy. My aunt makes these every year for Christmas. Personally, I would use butter instead of margarine (yes, I have something against margarine).
Provided by Queen Dana
Categories Dessert
Time 30m
Yield 48 tassies
Number Of Ingredients 7
Steps:
- Combine cream cheese and margarine, mixing well until blended. Add flour. Mix well. Chill. Divide dough into quarters. Divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
- Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 F for 30 minutes or until golden brown. Cool 5 minutes. Remove from pans. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 88.3, Fat 4.3, SaturatedFat 1.2, Cholesterol 13, Sodium 20.2, Carbohydrate 11.4, Fiber 0.5, Sugar 7, Protein 1.4
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