Pumpkin Pecan Tassies

Autumn, Autumn, Beautiful Autumn!

 

I love it not only for the gorgeous color

it bestows upon us,

but also for the comforts of

delicious recipes.

 

When I came across this one,

I knew I was going to love it.

 

Pumpkin and Pecans

{I love praline so...}

 

 

 

Pumpkin Pecan Tassies

This recipe will make 24 Tassies.

• 1 15 ounce refrigerated pie crust (two crust package) OR...

       **My version...I used 2 packages of Athens phyllo cups.

 They are so good with this recipe!

They are very inexpensive, too.

$1.67 for a package of 15 at Wal-Mart.

{in the freezer section where the pies are}

 
• 3/4 cup canned pumpkin
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice {heaping}
• 1 egg, lightly beaten
• 1/4 cup milk
 
• 1 tablespoon melted butter
• 1/3 cup chopped pecans
• 1 tablespoon brown sugar

 

Preheat oven to 350*

 

If you are using the pie crust, prep per package directions.

Using a 2.5 inch round cookie cutter,

cut 12 rounds from each crust, equaling 24.

Ease into ungreased mini muffin tins, bottom and sides.

Phyllo cups~ place one in each muffin tin.

 

 

 

1. In large bowl, stir together pumpkin, sugar, spice and salt.

Add egg and stir till combined.

Gradually add milk and stir till combined. Set aside.

 

 

2. For Topping, in a small bowl, stir together

 melted butter, brown sugar and pecans. Set aside.

 

3. Fill each cup to just below the top of the crust (about 2 teaspoons).

 

Top with a scant 1 teaspoon of pecan topping.

 

 

4. For pie crust tassies, bake for 35 minutes or till filling is set.

For phyllo dough, bake for 18-20 minutes.

 

Remove tassies from muffin cups and let cool completely

on wire rack.

Drizzle with honey or maple syrup just before serving.

 

 

These are quick and easy and super yummy!

 

Happy Autumn!!

 

xo, Amber