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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pecan Pumpkin Tassies Recipe

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This recipe for Pecan Pumpkin Tassies is from The Bethany Fern Nell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Pillsbury Refrigerated Pie Crusts, softened as directed on package
Filling:
¾ c. firmly packed brown sugar
½ tsp pumpkin pie spice
½ c. canned pumpkin
3 TBSP half and half
1½ tsp vanilla
1 egg
Topping
⅓ c. coarsely ground pecans
½ c. firmly packed brown sugar
1 TBSP butter melted
Directions:
Directions:
Heat oven to 375º. Spray 32 miniature muffin cups with nonstick cooking spray. Unfold each crust; press out fold lines. With 2½ inch scalloped round cutter, cut 16 rounds from each crust. Fit rounds into sprayed muffin cups, pressing in gently. In medium bowl combine all filling ingredients. Blend well. Spoon 2 tsps filling into each crust-lined cup. In small bowl combine all topping ingredients; mix well. Sprinkle ½ tsp topping over each. Bake at 375ºfir 15-20 minutes or until edges of crust are golden brown. Run knife around edges of cookies. cool in pans for 10 minutes. Remove from cups and cool completely.
Personal Notes:
Personal Notes:
Kind of like cookies, kind of like baby pies! I brought these for the Swift Creek Middle School Teachers in 2007.

 

 

 

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