PUMPKIN TASSIES RECIPE YumDelectable YouTube
Position a rack in the middle of the oven and preheat to 350 degrees. Make the filling: In a medium bowl or 1-pint glass measuring cup, whisk together the sugar, buttermilk, egg, vanilla and salt until just combined. In a small skillet over high heat, melt the butter until it foams, 1 to 2 minutes.
Pumpkin Tassies Recipe by Lynne CookEatShare
Instructions. Remove piecrusts from the fridge and let stand according to package directions. Preheat oven to 350°F. Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. In an ungreased 2-inch muffin cup pan, gently ease pastry rounds into the bottoms and up the sides; set aside.
Pumpkin Pecan Tassies Recipe How to Make It Taste of Home
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. Bake 23-27 minutes longer or until set and edges are golden brown.
Pumpkin Tassies Recipe by Lynne CookEatShare
Preheat oven to 325°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk the next 7 ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups.
Pumpkin Tassies Recipe by Lynne CookEatShare
Whisk eggs until no strings remain. 6. Add pumpkin, sugar, salt, ginger, cinnamon, cloves, milk, and cream. Mix until combined. 7. Pour filling into mini pie shells up to the edge. Place in oven and bake until center of tassies no longer tremble and is set, about 24- 28 minutes. 8. Meanwhile make caramelized pumpkin seeds by boiling together.
Frugal Foodie Mama Pumpkin Pecan Tassies
Let piecrusts stand according to package directions. 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.
Mini Pumpkin Tassies
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.
Pumpkin Tassies Recipe by Lynne CookEatShare
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.
Pumpkin Tassies with Salted Bittersweet Chocolate Drizzle Sprinkle
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.
PUMPKIN PECAN TASSIES
In medium bowl, stir pumpkin pie mix, half-and-half and egg until blended; set aside. In small bowl, mix flour, brown sugar, oats, butter and cinnamon; set aside. 2. Remove pie crusts from pouches; unroll on work surface. With 3-inch round cookie cutter, cut 12 rounds from each crust. Fit rounds into muffin cups, pressing in gently.
Pumpkin Tassies with Salted Bittersweet Chocolate Drizzle Recipe
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.
Pumpkin Tassies With Chocolate Drizzle Mini Dessert Recipes
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 Chocolate Chip Tassies Recipe How to Make It Taste of Home
Mix in half the flour and pinch of salt on low speed until crumbly. Mix in remaining flour until well combined. Cover and refrigerate for at least 1 hour. Preheat oven to 350F. Remove dough from refrigerator and knead one or two times. Shape into a 6×4-inch rectangle. Cut dough into 24 cubes.
Pumpkin 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 1 large egg 1 TBLS heavy whipping cream
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.
Pumpkin Tassies Recipe by Lynne CookEatShare
Meanwhile, prepare filling by combining 1/2 cup brown sugar, pumpkin, 4 tsp butter, egg yolk, milk, extracts, cinnamon and nutmeg until well blended. Spoon into warm cups. Step 5. Combine pecans, remaining sugar and butter, sprinkle over filling. Step 6. Bake for 23-27 minutes longer or until set and edges are golden brown.
