Wednesday, September 26, 2012

Pumpkin Pecan Tassies




Everybody has had the pecan tassies, those little miniature pecan pie like treats, right?  I love them.  I also love pumpkin pie, so when I came across this recipe the other day, that used a pumpkin filling along with toasted pecans, I thought why not?  I'd give them a try.  It was a wonderfully cool day--a day that felt like fall, and what is fall without the taste of pumpkin?  Well, in my book anyway.
The recipe, which I found in  a Taste of Home Cookie Collection cookbook, said that the extra steps were well worth the effort.  I didn't think there were that many extra steps.  It was an easy recipe for me to make.  Funny how we all have different perspectives, isn't it.  And--this never happens to me---the recipe came out exact.  24 balls of dough and the exact amount of filling. I usually have too much of one, or not enough of the other.
I think if you like pumpkin and pecan pie and a little butter rum flavor (did I mention the rum extract? YUM!),  you will love these little cookies.   I did.
I ate them when I made them, and I ate some the  next morning for breakfast with my coffee. They are so good!




Pumpkin Pecan Tassies

1/2 cup butter, softened
1 3oz package cream cheese, softened
1 cup all-purpose flour


Filling:
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 tsp plus 1 tbsp butter, melted--divided
1 egg yolk
1 tbls half and half
1 tsp vanilla
1/4 tsp run extract
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 cup chopped pecans

In a 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 a greased mini muffin cup pan. 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 tsp butter, egg yolk, half and half, 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 to wire racks.

2 comments:

bermudaonion said...

Oh man, I bet my husband would LOVE those!!

Karen said...

Mmm... love the smell of pumpkin and spices baking. I would love to have these with a cup of coffee.

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