MOM’S PUMPKIN TASSIES

 

  • Cooking Time:
  • Servings: 32 to 36
  • Preparation Time:

Ingredients

  • ½ cup butter, softened
  • 1 3oz package cream cheese, softened
  • 1 cup all purpose flour
  • ¼ cup brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 2 well beaten eggs
  • ¾ cup canned pumpkin
  • ¼ teaspoon rum extract
  • ½ cup frozen whipped topping, thawed
  • Coarsely chopped pecans, for topping

Directions

  • In mixing bowl, blend softened butter and cream cheese.
  • Stir in flour.
  • Cover and chill for 1 hour.
  • On a lightly floured surface, roll dough to 1/16 inch thickness.
  • Cut into 2 ½ to 2 ¾ inch rounds with a cookie cutter.
  • Pat rounds into 1 ¾ inch muffin pans.
  • Bake in 400 degree oven for 10 minutes or until golden brown.
  • Completely cool tart shells.
  • In saucepan, combine brown sugar, salt, cinnamon, nutmeg and allspice.
  • Stir in eggs, pumpkin and rum extract.
  • Cook and stir over low heat 2 to 3 minutes, until thickened.
  • Remove from heat.
  • Cover and chill thoroughly.
  • Fold in whipped topping.
  • Pipe or spoon 2 to 3 teaspoons into each tart shell.
  • Garnish with chopped pecans.
  • Serve or freeze.
  • To freeze, arrange on baking sheet and freeze uncovered for 2 to 3 hours, or until firm, to protect shape.
  • Place in freezer proof container in single layer.
  • Keep frozen for up to 2 months.
  • Thaw for 30 minutes before serving.

Notes

Categories: Tart 
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