Frugal Foodie Mama 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 Pecan Tassies
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.
Frugal Foodie Mama Pumpkin Pecan Tassies
Instructions. Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour. Preheat the oven to 325 degrees and grease your mini muffin tins well.
Pumpkin Pecan Tassies Lauren's Latest
Refrigerate for one hour. Preheat the oven to 350 degrees. Spray 24 miniature muffin cups with cooking spray. Place one ball of tart shell dough into each muffin cup and press with a tamper or use your fingers to form a shell. In a medium bowl, combine the light brown sugar, egg, butter, vanilla, and salt. Mix well.
The Friday Friends Pumpkin Pecan Tassies
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.
Frugal Foodie Mama Pumpkin Pecan Tassies
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.
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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 Pecan Tassies Pumpkin recipes, Pumpkin pecan, Recipes
Refrigerate, covered, 1 hour or until firm enough to roll. Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of 24 greased mini muffin cups. For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into cups.
Pumpkin Pecan Tassies Recipe For A Party
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 t. melted butter, egg yolk, cream, extracts, cinnamon, and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and 1 T. melted butter; sprinkle over filling.
Frugal Foodie Mama Pumpkin Pecan Tassies
Instructions. Spray a mini muffin pan with nonstick cooking spray. In a stand mixer cream together the cream cheese and butter. Add the flour, mixing until combined. Ball with hands and wrap in plastic wrap and refrigerate for 1 hour. Remove from refrigerator and allow to soften enough to roll.
Pumpkin 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
The Friday Friends Pumpkin Pecan Tassies
Instructions. Combine all of the ingredients for the tassie crust, mix with hands. Press the tassie crust into fluted tassie pans or mini muffin tin. Bake at 350 for 15-20 minutes or until crust is golden brown. Meanwhile combine all the ingredients for the pumpkin filling in a sauce pan. Cook over low heat until mixture bubbles.
Black Rooster Cottage Pumpkin Pecan Tassies
Pumpkin Pecan Tassies. September 29, 2019 by Joseph Sciascia Leave a Comment. It sure seemed like fall arrived overnight…it was in the high 90's just the other day and now today it's in the 60's and windy. What to do on this chilly autumn day? Well bake a tasty treat, of course and so I made my new recipe for these scrumptious vegan.
PUMPKIN PECAN TASSIES
Storage: Leftover tassies can be covered and stored at room temperature or refrigerated for up to 2 days, or frozen for up to 1 month. Make Ahead: The dough must be refrigerated for 1 hour.
Black Rooster Cottage Pumpkin Pecan Tassies
Combine the golden brown sugar and eggs in a bowl along with the finely chopped pecans. Set aside. Cut up the butter. In a separate bowl, cut the cold butter into the flour until the butter becomes pea-sized. Add the cream cheese. Then combine the cream cheese with the butter and flour.
Pumpkin Pecan Tassies Pumpkin pecan, Pumpkin recipes, Dessert recipes
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.