Wednesday, December 11, 2013

Still Craving Pumpkin

This is a re-run from my other blog,
Black Rooster Cottage.
Since it's the holiday season, I am still craving
Pumpkin and Pecans so,
 I thought I'd share again.

This is a super easy recipe and it 

looks beautiful if you're having or heading
to a party.
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!
xo, Amber


1 comment:

  1. I am so making these! And I will eat every single one. :)

    ReplyDelete

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