Pumpkin-Pecan Tassies

These scrumptuous little treats are easy to make and are a perfect dessert to take for a potluck or family dinner. Of course you will have to resist eating them all before they make it onto a serving platter!

Pumpkin-Pecan Tassies

2 refrigerated unbaked pie crusts
3/4 cup canned pumpkin
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice (i just like 1/2 tsp. cinnamon)
1/8 teaspoon salt
1 egg, lightly beaten
1/4 cup half-and-half, cream, or milk
1/3 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted

(chocolate chips and whipped cream optional)

1. Let pie crusts stand according to package directions. Preheat oven to 350. Unroll pie crusts. Use a 2 1/2 inch round cookie cutter to cut 12 rounds from each pie crust. Gently place rounds in 1 3/4-inch muffin tins and press into bottom and sides to form pie shells.

2. For filling, mix pumpkin, sugar, spice, and salt. Add egg and stir till combined. Gradually add half-and-half and stir till combined.

3. For topping, stir together pecans, brown sugar, and melted butter.

4. Spoon 1-2 teaspoons of filling into each pastry cup. Top each with pecan mixture. Bake in pre-heated over about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin tin and allow to cool on a wire rack. Serve plain or with whipped cream!

I like to make some tassies without the pecan topping, some with chocolate chips on top, and some with both to provide variety and to accomodate those crazy people who dont like nuts. Also, I roll out the extra pie crust and cut little leaf shapes and use them to garnish some of the tassies.