Sunday, October 19, 2014


This is basically a recipe I got from Better Homes and Gardens. Pumpkin is healthy so make these treats year-round when you have a 'sweet tooth'.

1 pkg (15-oz) refrigerated pie crust*
3/4 cup canned pumpkin
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/8 tsp salt
1 egg, lightly beaten
1/4 cup cream or milk
1/3 cup chopped pecans
1 tbsp packed brown sugar
1 tbsp butter, melted
Maple syrup, optional

Preheat oven to 350 degrees.

Follow package directions for setting out and rolling out pie crusts. With a 2 1/2-inch round cookie cutter, cut 24 circles from the crusts. Press each onto the bottom and up sides of 24 1 3/4-inch-size muffin cups; set aside.

To make the filling, in a large mixing bowl stir to combine the pumpkin, granulated sugar, pumpkin pie spice, and salt. Add the egg and stir until combined. Gradually add cream or milk, stir just until combined.

Make topping by stirring the brown sugar, pecans, and butter together.

Spoon approximately 2 teaspoonsful of the filling into each muffin cup. Top each with a scant teaspoon of the pecan topping.

Bake tassies at 350 degrees for 35 minutes or until the filling is set and the crust is golden brown. Remove from oven, remove from muffin cups to a wire rack to cool.

If desired, drizzle with a little maple syrup before serving.

*If desired you can make your own pie pastry. Make what you would make for a 2-crust pie.

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