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.
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Taiwo Yewande
yewande.taiwo@gmail.comThese tassies are a must-try for any pumpkin lover! They're creamy, flavorful, and have the perfect amount of sweetness.
peer musvi
peermusvi45@hotmail.co.ukI love these tassies! They're the perfect size for a sweet treat, and they're always a hit at parties.
Christine 000Pasiliao
000pasiliao.c51@hotmail.comThese tassies are the perfect fall treat! They're easy to make and always a hit with my family and friends.
lillie-ann sparkes
l@hotmail.co.ukI'm so glad I found this recipe! These tassies were easy to make and turned out perfectly. The filling was creamy and flavorful, and the pastry was flaky and buttery. I will definitely be making these again.
jeba islam
i_j@yahoo.comThese tassies were a disappointment. The filling was bland and the pastry was dry. I wouldn't recommend this recipe.
Crazy Skater
crazy.s0@aol.comThese tassies were a bit too sweet for my taste, but they were still good. The filling was creamy and flavorful, and the pastry was flaky and buttery. I would recommend using less sugar next time.
John Joel
j_j@hotmail.co.ukI'm not a big fan of pumpkin, but these tassies were surprisingly good. The filling was creamy and flavorful, and the pastry was flaky and buttery. I would definitely make them again.
Jacqueline Knauff
j.knauff7@gmail.comThese were delicious! I made them for my family and they all loved them. The filling was creamy and flavorful, and the pastry was flaky and buttery. I would definitely recommend this recipe.
Ali Rostaei
a@gmail.comI made these tassies for a bake sale and they were a huge success! Everyone loved them. They're so cute and festive, and they taste amazing. I'll definitely be making them again.
Mbam nwabuike Marvelous
m_marvelous9@gmail.comThese pumpkin pecan tassies were a hit at my Thanksgiving dinner! They were so easy to make and turned out perfectly. The filling was creamy and flavorful, and the pastry was flaky and buttery. I will definitely be making these again next year.