Best 3 Pumpkin Pecan Tassies Recipes
In the realm of delectable treats, pumpkin pecan tassies stand out as exquisite morsels of pure bliss. These miniature tarts, boasting a crisp and buttery crust, are lovingly filled with a luscious pumpkin filling, featuring the warm and comforting flavors of pumpkin puree, cinnamon, and nutmeg. Nestled within this autumnal embrace, one discovers an additional layer of delight—pecan halves, toasted to perfection, adding a delightful crunch and nutty flavor. Each bite of these pumpkin pecan tassies promises a symphony of textures and flavors, making them the perfect companions for a cozy afternoon tea or as a grand finale to a memorable meal. Delightfully simple to prepare, these tassies require minimal effort, allowing you to effortlessly create a taste of heaven right in your own kitchen. This article presents not only the classic pumpkin pecan tassie recipe but also several enchanting variations, including gluten-free and vegan alternatives, ensuring that everyone can savor the magic of these delectable treats.
Let's cook with our recipes!
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.
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 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.
Tips:
- Mise en place: Before you start baking, make sure you preheat your oven to the correct temperature and measure out all of your ingredients accurately. This will help you save time and ensure that your tassies turn out perfectly.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your tassies will taste. Use real butter, pure vanilla extract, and fresh pumpkin. If you can, use homemade pumpkin puree for the best flavor.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix the dough until it just comes together, then stop.
- Chill the dough before baking: Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven. Chill the dough for at least 30 minutes before baking.
- Bake the tassies until they are just set: The tassies are done baking when the edges are golden brown and the centers are still slightly soft. Don't overbake them, or they will become dry and crumbly.
- Let the tassies cool completely before filling them: This will help the tassies hold their shape and prevent the filling from making them soggy.
- Fill the tassies with your favorite filling: You can use pumpkin pie filling, pecan pie filling, or even a simple cream cheese filling. Get creative and experiment with different flavors!
Conclusion:
Pumpkin pecan tassies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your own taste. Whether you like them with a classic pumpkin pie filling or something more unique, these tassies are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give pumpkin pecan tassies a try!
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