Pumpkin Tassies

1/2 cup butter
3 oz cream cheese, softened
1 cup all-purpose flour
1/4 cup brown sugar, firmly packed
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs, well-beaten
3/4 cup canned pumpkin
1/4 teaspoon rum extract
1/2 cup frozen whipped dessert topping, thawed
coarsely chopped pecans

In mixing bowl blend butter and cream cheese; stir in flour. Cover and chill for 1 hour. Pre-heat oven to 400 F. Form dough into 36 balls and place one in each tassie pan cup. Press with fingers or tart former into bottom and up the sides of each cup, to form the shell. Bake for about 10 minutes or until golden brown. Cool in pans. In saucepan combine brown sugar, salt, cinnamon, nutmeg, and ginger. Stir in eggs, pumpkin, and extract. Cook and stir over low heat for 2 to 3 minutes or until thickened. Remove from heat; put in bowl, cover and chill thoroughly. Fold in whipped dessert topping. Pipe or spoon 2 to 3 teaspoons pumpkin mixture into each tart shell. Garnish with coarsely chopped pecans.

Makes about 36

Reviews of Pumpkin Tassies :

1-1 of 1 reviews

A foodie in Oregon Sep 17, 2006
Would make this again.
The tassies are very good. My kids call them baby pumpkin pies. Great recipe

e

100% would make this again
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