Pumpkin Tassies Recipe by Lynne CookEatShare

Pecan Tassies

Pumpkin Pecan Tassies TheBakingPan. Cream Cheese Pastry!/2 cup ( 1 stick) unsalted butter, room temperature 3 ounces cream cheese, room temperature 1 1/2 cups all purpose flour 1/4 tsp salt. Pumpkin Filling. 2/3 cup firmly packed light brown sugar 1/3 cup canned pumpkin 1 TBLS unsalted butter, melted 1 large egg 1 TBLS heavy whipping cream

Pumpkin 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 YumDelectable YouTube

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 Pecan Tassies Pumpkin pecan, Pumpkin recipes, Dessert recipes

Meanwhile, prepare filling by combining 1/2 cup brown sugar, pumpkin, 4 tsp butter, egg yolk, milk, extracts, cinnamon and nutmeg until well blended. Spoon into warm cups. Step 5. Combine pecans, remaining sugar and butter, sprinkle over filling. Step 6. Bake for 23-27 minutes longer or until set and edges are golden brown.

Mini Pumpkin Tassies

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.

Pumpkin Tassies Recipe by Lynne CookEatShare

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 Tassies Recipe by Lynne CookEatShare

Once combined, refrigerate the dough for 1 hour. While the dough is chilling, prepare the pumpkin filling for your tassies. Mix together all the filling ingredients- the pumpkin through the half 'n half. Set aside. In a small bowl, mix together your pecan topping- just dump all 3 ingredients in there and mix. Set aside.

PUMPKIN PECAN TASSIES

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.

Mini Pumpkin Tassies Giggles Galore

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.

Pumpkin Tassies Recipe by Lynne CookEatShare

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.

The Friday Friends Pumpkin Pecan Tassies

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 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 Recipe by Lynne CookEatShare

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 Tassies with Salted Bittersweet Chocolate Drizzle Recipe

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.

Pumpkin Tassies Recipe by Lynne CookEatShare

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 With Chocolate Drizzle Mini Dessert Recipes

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.