Pumpkin Tassies Recipes

PUMPKIN PECAN TASSIES

Steps:

• In a small 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 greased miniature muffin cups. , 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 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 wire racks.

PUMPKIN-PECAN TASSIES

Steps:

• 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 sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.
• For pecan topping, stir together pecans, brown sugar, and melted butter.
• Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake 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, drizzle tassies with maple syrup just before serving.

PUMPKIN CHOCOLATE CHIP TASSIES

Steps:

• Preheat oven to 325°. Cream butter and sugars until light and fluffy. 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. Bake until golden brown, 10-12 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely., For buttercream, beat first 6 ingredients until blended. Gradually beat in enough confectioners' sugar until mixture is smooth and reaches piping consistency., Cut a small hole in the tip of a pastry bag. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container.

FRESH GINGER-PUMPKIN TASSIES

Steps:

• Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
• In medium bowl, combine all filling ingredients; blend well. Spoon scant tablespoon filling into each crust-lined cup. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 teaspoon topping over each filled cup.
• Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.

PUMPKIN TASSIES

Steps:

• 1 Make the crust: In the bowl of a stand mixer fitted with the paddle attachment - or, if using a hand mixer, in a large bowl - beat together the butter and cream cheese until smooth, about 2 minutes
• 2 Stop the mixer and add the flour
• 3 On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute
• 4 Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc
• 5 Cover tightly and refrigerate for 1 hour
• 6 Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes
• 7 Refrigerate, uncovered, while you make the filling
• 8 Position a rack in the middle of the oven and preheat to 350 degrees
• 9 Make the filling: In a medium bowl, whisk the egg until it's homogenous, then stir in the brown sugar, pumpkin puree, cream or evaporated milk, cinnamon, ground ginger, nutmeg and salt until just combined
• 10 Retrieve the muffin pan from the refrigerator, and, using a glass measuring cup or tablespoon, add about 1 tablespoon of filling into each dough cup, filling each almost to the top
• 11 Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is set
• 12 Transfer the pan to a wire rack and let cool completely before removing the tassies
• 13 Make the whipped cream, if using: In the bowl of a stand mixer fitted with the whisk attachment and on medium-high speed - or, in a medium bowl using a hand whisk - whip the cream, confectioners' sugar and vanilla, until soft peaks form
• 14 Using a teaspoon, place a small dollop of whipped cream atop each tassie, and sprinkle it with nutmeg or cinnamon, if using, before serving

PUMPKIN PECAN TASSIES

Steps:

• In 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 greased miniature muffin cups. 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 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. Cool for 10 minutes before removing from pans to wire racks.