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Pumpkin-Pecan Tassies

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!
Course Dessert
Cuisine American
Keyword pumpkin pecan tassies
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 24 tassies
Calories 114kcal


  • 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


  • 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.


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.


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