Pumpkin-Pecan Tassies

So, I work at a grocery store. Thus I am constantly bombarded by food and by food magazines!! I always try to sneak peaks at the yummy recipes inside, and sometimes I just can't resist buying them. Yesterday I bought BH&G Christmas Cookies magazine. It had too many delicious recipes I wanted to try not to! My boyfriend and I are also thinking of baking cookies as gifts for some people this year, as we are BROKE!

Of course I had to make SOMETHING right away so i decided to flip through the magazine. I chose this recipe based on the fact that i had all the ingredients and it looked yummy. Also it gave me an excuse to FINALLY try a pie crust I was interested in. Score!


Make Perfect Pie Crust. This is mine looking all crumbly.
Whip the egg water and vinegar to get this!


voila! pie crust! go me! ^.^


dough ball for the fridge!


Roll out and use a cup to cut out twelve circles in the pie crust.


Ease the pastry circle into a lightly greased muffin pan


stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.


stir together pecans, brown sugar, and melted butter.


ready for the oven :)








The whipped cream is melting because i couldn't wait for the tassies to actually COOL!






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Pumpkin-Pecan Tassies

Ingredients
½ recipe of Perfect Pie Crust
¾ cup canned pumpkin
¼ granulated sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, lightly beaten
¼ half-and-half, light cream, or milk
1/3 cup chopped pecans
1 tablespoon packed brown sugar
1 tablespoon butter, melted
Whipped cream (optional)

1. Make Perfect Pie Crust. Allow to chill for one hour before removing from fridge. Preheat the oven to 350 degrees. Roll out and use a cup to cut out twelve circles in the pie crust. Ease the pastry circles into a lightly greased muffin pan. I made mine in 12. The original recipe did 24 smaller ones.
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 topping, stir together pecans, brown sugar, and melted butter.
4. Distribute the pumpkin filling evenly between the cups. Mine got about 2 -3 teaspoons each. Top with 1 tsp of the pecan topping. Bake in preheated 350 degree 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, top with whipped cream! Makes 12 tassies.
5.
To store: 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 2 months. Before serving, thaw about an hour at room temperature.

This recipe was originally from BH&G christmas cookies magaine.