Pumpkin-Pecan Tassies

These tiny treats contain all the tantalizing flavors of both pumpkin and pecan pies. They will absolutely melt in your mouth.

Ingredients

• 1 15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
• 3/4 cup canned pumpkin
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup half-and-half, light cream, or milk
• 1/3 cup chopped pecans
• 1 tablespoon packed brown sugar
• 1 tablespoon butter, melted
• Maple syrup (optional)

Directions

Piecrusts

1. Let piecrusts stand according to package directions. Preheat oven to 350°F (175°C). Unroll piecrusts.
   
   
2. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust.
   
   
3. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.

Filling

1. In a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined.
   
   
2. Gradually add half-and-half. Stir just until combined.

Topping

1. Stir together pecans, brown sugar, and melted butter.

Assembly

1. Spoon about 2 teaspoons filling into each pastry-lined cup.
   
   
2. Top each with a scant 1 teaspoon pecan topping.
   
   
3. Bake about 35 minutes or until filling is set and crust is golden brown.
   
   
4. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.

To Store:

Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.