I’m so happy to have Carrie back sharing another wonderful recipe! Carrie has become one of my best bloggy friends & I couldn’t think of a better way to kick off my celebration!! Carrie & I are also going to be kicking off a brand new party at the end of the month! Pin-Aholics, you aren’t going to want to miss this one!!
Hello all! I am Carrie and I blog over at Frugal Foodie Mama about my life as a stay-at-home mom to a baby and a teenager, my family’s journey to become a little more eco-responsible everyday, and how I still manage to stay a foodie on our one income budget. Please stop on over and say hi!
First and foremost, let me say Happy 1 Year Blogging Anniversary and Birthday month to my good bloggy pal, Jaime!! I am so happy and thrilled to be a part of her celebration this month!
To help get this month long celebration started, I am sharing with you all my recipe for Pumpkin Pecan Tassies. I came up with these for my Christmas baking because I “inherited” tassie baking tins from my mother-in-law. They were in a pile for the Goodwill and I knew I had to snag them! I have never baked tassies before, and knew these trays would inspire me to do so. I thought about baking just traditional pecan tassies, but realized I already missed pumpkin from fall. I decided to bring the pumpkin back.
What you will need:
For the dough-
1/2 cup unsalted butter, softened slightly
4 oz cream cheese, brought to room temperature
1 cup flour
For the filling-
3/4 cup canned pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp each of ground cloves and nutmeg
1/8 tsp salt
1/4 cup half ‘n half
For the topping-
1/3 cup chopped pecans
1 tbsp brown sugar
1 tbsp unsalted butter, melted
Preheat the oven to 350 degrees. Spray your tassie (or mini muffin) pans with cooking spray. (This recipe makes 24 tassies, so you will need enough tins to hold that many.)
For the dough, beat together the butter, cream cheese, and flour. 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.
Once the dough has chilled, roll it into 24 1 inch balls. Press each dough ball into the prepared baking pans. Press each one down in the middle, and then press dough up the sides to form a cup for the pumpkin filling.
Fill each dough cup about 2/3 of the way with pumpkin filling. Then top each filled cup with about a teaspoon of the pecan topping.
Bake for about 35 minutes at 350 degrees, or until the centers of the tassies are set. Let them cool in a the pan for a few minutes. Using a small spoon, scoop out each Pumpkin Pecan Tassie and let them cool completely on a wire rack.
Store in an airtight container in the refrigerator for up to 3 days.
If you are missing the taste of pumpkin from the fall, then this little perfect bite is for you. Top with a tiny dollop of whipped cream, and you have your own little bite-sized pumpkin pie!