Frugal Foodie Mama: Pumpkin Pecan Tassies

Thursday, January 17, 2013

Pumpkin Pecan Tassies

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Who says pumpkin is just a fall thing?? ;)
I came up with these for my Christmas baking because I "inherited" tassie baking tins from my mother-in-law.  They were in a pile for the Goodwill and I knew I had to snag them!  I have never baked tassies before, and knew these trays would inspire me to do so.  I thought about baking just traditional pecan tassies, but realized I already missed pumpkin from fall.  I decided to bring the pumpkin back.

Pumpkin Pecan Tassies

by Frugal Foodie Mama
Prep Time: 1 1/2 hours
Cook Time: 35 minutes
Ingredients (24 tassies)
    For the dough
    • 1/2 cup unsalted butter, softened slightly
    • 4 oz cream cheese, brought to room temperature
    • 1 cup flour
    For the filling
    • 3/4 cup canned pumpkin puree
    • 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/8 tsp each of ground cloves and nutmeg
    • 1/8 tsp salt
    • 1/4 cup half 'n half
    For the topping
    • 1/3 cup chopped pecans
    • 1 tbsp brown sugar
    • 1 tbsp unsalted butter, melted
    Preheat the oven to 350 degrees. Spray your tassie (or mini muffin) pans with cooking spray. (This recipe makes 24 tassies, so you will need enough tins to hold that many.)

    For the dough, beat together the butter, cream cheese, and flour. Once combined, refrigerate the dough for 1 hour.

    While the dough is chilling, prepare the pumpkin filling for your tassies. Mix together all the filling ingredients- the pumpkin through the half 'n half. Set aside.

    In a small bowl, mix together your pecan topping- just dump all 3 ingredients in there and mix. Set aside.

    Once the dough has chilled, roll it into 24 1 inch balls. Press each dough ball into the prepared baking pans. Press each one down in the middle, and then press dough up the sides to form a cup for the pumpkin filling.

    Fill each dough cup about 2/3 of the way with pumpkin filling. Then top each filled cup with about a teaspoon of the pecan topping.

    Bake for about 35 minutes at 350 degrees, or until the centers of the tassies are set. Let them cool in a the pan for a few minutes. Using a small spoon, scoop out each Pumpkin Pecan Tassie and let them cool completely on a wire rack.

    Store in an airtight container in the refrigerator for up to 3 days.
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    If you are missing the taste of pumpkin from the fall, then this little perfect bite is for you.  Top with a tiny dollop of whipped cream, and you have your own little bite-sized pumpkin pie! :)

    Anyone else still feeling the need for a pumpkin fix in the cold of winter? 

    Recipe adapted from this ONE from Better Homes & Gardens and this ONE from the Brown Eyed Baker.

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