Pumpkin-Pecan Tassies

By lisapearce

Ingredients

• Ingredients
• 1 15 ounce package rolled refrigerated unbaked piecrust (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-and-half, light cream, or milk
• 1/3 cup chopped pecans
• 1 tablespoon packed brown sugar
• 1 tablespoon butter, melted
• Maple syrup (optional)

Preparation

Step 1

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.