Pumpkin Tassies Recipe by Lynne CookEatShare

The Friday Friends Pumpkin Pecan Tassies

Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 t. melted butter, egg yolk, cream, extracts, cinnamon, and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and 1 T. melted butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown.

Pumpkin Tassies Recipe by Lynne CookEatShare

Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, 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 from pans to.

Pumpkin Tassies Recipe by Lynne CookEatShare

To make them, a tender cream cheese dough is pressed into mini muffin tins. These get filled with a simple pumpkin custard spiced with cinnamon, ginger and nutmeg. Adjust the spices to your liking.

Frugal Foodie Mama Pumpkin Pecan Tassies

Mix in half the flour and pinch of salt on low speed until crumbly. Mix in remaining flour until well combined. Cover and refrigerate for at least 1 hour. Preheat oven to 350F. Remove dough from refrigerator and knead one or two times. Shape into a 6×4-inch rectangle. Cut dough into 24 cubes.

PUMPKIN PECAN TASSIES

Position a rack in the middle of the oven and preheat to 350 degrees. Make the filling: In a medium bowl or 1-pint glass measuring cup, whisk together the sugar, buttermilk, egg, vanilla and salt until just combined. In a small skillet over high heat, melt the butter until it foams, 1 to 2 minutes.

PUMPKIN TASSIES RECIPE YumDelectable YouTube

Whisk eggs until no strings remain. 6. Add pumpkin, sugar, salt, ginger, cinnamon, cloves, milk, and cream. Mix until combined. 7. Pour filling into mini pie shells up to the edge. Place in oven and bake until center of tassies no longer tremble and is set, about 24- 28 minutes. 8. Meanwhile make caramelized pumpkin seeds by boiling together.

Pecan Tassies

Each recipe makes enough for 12 tassies, and can be baked in either a 12- or 24-cup mini muffin tin. If you have a 24-cup mini muffin tin, you can make a single batch and fill only 12 cups, double.

Pumpkin Tassies Recipe by Lynne CookEatShare

Let piecrusts stand according to package directions. Preheat oven to 350°F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside. For filling, in a large bowl stir together pumpkin, granulated.

Mini Pumpkin Tassies

Instructions. Remove piecrusts from the fridge and let stand according to package directions. Preheat oven to 350°F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. In an ungreased 2-inch muffin cup pan, gently ease pastry rounds into the bottoms and up the sides; set aside.

Mini Pumpkin Tassies Giggles Galore

In medium bowl, stir pumpkin pie mix, half-and-half and egg until blended; set aside. In small bowl, mix flour, brown sugar, oats, butter and cinnamon; set aside. 2. Remove pie crusts from pouches; unroll on work surface. With 3-inch round cookie cutter, cut 12 rounds from each crust. Fit rounds into muffin cups, pressing in gently.

Mini Pumpkin Tassies Giggles Galore

Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a.

Pumpkin Chocolate Chip Tassies Recipe How to Make It Taste of Home

Using a spoon, add about 2 teaspoons of the pumpkin filling to each crust-lined cup. Then, top each with about 1 teaspoon of the pecan topping. Bake for about 30 minutes or until the filling is set and the crust begins to brown. Allow the tassies to cool slightly before removing from the tin. Cool them completely on a wire rack.

Pumpkin Tassies With Chocolate Drizzle Mini Dessert Recipes

Preheat oven to 350°F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside. For filling, in a large bowl stir together pumpkin, granulated sugar, pumpkin pie spice, and salt.

Pumpkin Tassies with Salted Bittersweet Chocolate Drizzle Sprinkle

Preheat oven to 350. Unroll pie crusts and cut out 24 rounds using a 2 1/2 inch cookie cutter. Press each round into the bottom and sides of a muffin tin. Set aside. In a large bowl, combine pumpkin, granulated sugar, pumpkin pie spice, and salt. Then stir in an egg.

Pumpkin Tassies Recipe by Lynne CookEatShare

Instructions. Combine all of the ingredients for the tassie crust, mix with hands. Press the tassie crust into fluted tassie pans or mini muffin tin. Bake at 350 for 15-20 minutes or until crust is golden brown. Meanwhile combine all the ingredients for the pumpkin filling in a sauce pan. Cook over low heat until mixture bubbles.

Pumpkin Tassies

Preheat oven to 325°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk the next 7 ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups.