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
Calories 114kcal
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
