Pumpkin Pecan Tassies

5 from 2 votes

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Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Today I wanted to share with you this recipe for Pumpkin Pecan Tassies which is basically code for mini pumpkin pies with nuts! I love pie, but I love it even more in mini form! If you know me at all, you will understand my obsession with mini things. If not, see here. And here and here.Pumpkin-Pecan Tassies

Ingredients Needed for Pumpkin Pecan Tassies

You only need 11 simple ingredients to make these Pumpkin Pecan Tassies! Let’s cut to the chase, here’s what you need:

  • Pie Crust – you can either buy store-bought pie crust or make it yourself (All-Butter Pie Crust or Easy Pie Crust Recipe)
  • Pumpkin Puree – this is just regular canned pumpkin, something all households need as a Fall pantry staple.
  • Sugar, Pumpkin Pie Spice, and Salt – to sweeten, to spice it up, and to enhance all the other flavors, in that order!
  • Egg and Half & Half – egg is used for structure while the half & half adds creaminess.
  • Pecans, Brown Sugar, and Melted Butter – this mixture makes the pecan topping! Crunchy deliciousness.
  • Maple Syrup – I like to top these tassies off with some real maple syrup and sometimes some homemade Whipped Cream!

How to Make Pumpkin Pecan Tassies

To make Pumpkin Pecan Tassies, you line a muffin tin with pie crust, then fill those cups with pumpkin filling and top it all off with the pecan topping. Bake, cool then top with maple syrup! For full details see the recipe card down below.

  1. Preheat oven. Unroll pie crusts and cut out 24 rounds using a cookie cutter. Press each round into the bottom and sides of a muffin tin. Set aside.
  2. 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.
  3. For the pecan topping, mix pecans, brown sugar, and melted butter.
  4. Spoon 2 teaspoons of pumpkin filling into each pie crust cup then top with 1 teaspoon of pecan topping. Bake until the filling has set. Remove tassies to a wire rack to cool. Drizzle with maple syrup when ready to serve.

Pumpkin-Pecan Tassies

Storing

Place pumpkin pecan tassies in a single layer in an airtight container. Store in the fridge for up to 2 days or freeze for up to 3 months. To serve thaw about 1 hour at room temperature.

More Desserts for this Fall!

If you made these adorable Pumpkin Pecan Tassies, let me know in the comments below 🙂

The printable recipe card is down below! Have a great day!

5 from 2 votes

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!
servings 24 tassies
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients

  • 15 oz package rolled refrigerated unbaked pie crust 2 crusts
  • 3/4 cup canned pumpkin
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 egg lightly beaten
  • 1/4 cup half & half light cream, or milk
  • 1/3 cup chopped pecans
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter melted
  • maple syrup optional

Instructions

  • 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.

Notes

Place tassies in a single layer in an airtight container. Store in the fridge for up to 2 days or freeze for up to 3 months. To serve thaw about 1 hour at room temperature.

Nutrition

Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 93mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: pumpkin pecan tassies
Polaroid photo of granola bars

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21 Responses
  1. Beth Diamond

    Congratulations! And you are fortunate in that you are pregnant in a fashion moment that includes tunics and leggings – you should be able to find all kinds of stylin’ clothes. Best wishes!

  2. Amanda Haskin

    5 stars
    Congratulations! I found your site through Pinterest and now I’m a hooked reader and have tried some of your recipes, they are delicious and easy and you are an awesome cook! Congrats again 🙂

  3. Emily @ A Very Sweet Life

    Congrats on the exciting news! I love the look of these and will definitely have to look up the recipe oh BH&G (I’m already a subscriber of the magazine.). I just want to pick one up off the screen and eat it!

  4. Paige

    Congratulations to you and your family. A new baby is so exciting, I love the pic, you can already begin to see what she or he looks like, keep us updated!
    have tried many of your recipes and love them..looking forward to this one

  5. Hayley @ The Domestic Rebel

    Congrats on your new contributions with BHG! That’s super exciting 🙂 and I love miniature pies–more to eat!!

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