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Pumpkin Tassies
Perfect for holiday gatherings, these little tarts will disappear fast and are the perfect size when folks want just a little sweet treat. Because not everyone has mini-size muffin pans, I have included photos and baking instructions for using regular muffin pans. Ingredients
- PASTRY:
- 1/2 cup butter, softened
- 1 3-ounce package cream cheese, softened
- 1 cup flour
- FILLING:
- 1 egg
- 1/2 cup canned pumpkin
- 1/4 cup sugar
- 1/4 cup milk
- 1 teaspoon pumpkin pie spice
- OPTIONAL: Prepared whipped cream topping
Directions
- Preheat oven to 325 degrees F.
- PASTRY:
- Beat butter and cream cheese together well; mix in flour.
- Divide into 24 balls and press each into bottom and up the sides of ungreased 1 3/4-inch muffin cups (mini-size muffin pan; if you substitute a regular size muffin pan, press pastry in bottom and partway up the sides of muffin cups and shorten baking time a few minutes.)
- FILLING:
- Beat together egg, pumpkin, sugar, milk and spice. Spoon about a scant tablespoon (about 2 teaspoons or so) of filling into each pastry-lined muffin cup.
- Bake 25-30 minutes (or less time if using a regular muffin pan) until pastry is golden brown on edges and filling is puffed and set.
- Remove from oven and cool in pans 3-4 minutes. Run a sharp knife carefully around each one to loosen, then transfer tassies to a wire rack and cool completely.
- Optional: Serve with a tiny dollop of prepared whipped topping.
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