Pumpkin Tassies With Chocolate Drizzle Mini Dessert Recipes
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.
Frugal Foodie Mama Pumpkin Pecan Tassies
Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups. In medium bowl, combine all filling ingredients; blend well.
Mini Pumpkin Tassies Giggles Galore
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.
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
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 Pecan Tassies Pumpkin pecan, Pumpkin recipes, Dessert recipes
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
Pumpkin Tassies with Salted Bittersweet Chocolate Drizzle Sprinkle
To make them, a tender cream cheese dough is pressed into mini muffin tins. These get filled with a simple pumpkin custard spiced with cinnamon, ginger and nutmeg. Adjust the spices to your liking.
Mini Pumpkin Tassies
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.
Pumpkin Tassies Recipe by Lynne CookEatShare
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
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.
Pumpkin Chocolate Chip Tassies Recipe How to Make It Taste of Home
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 Tassies Recipe by Lynne CookEatShare
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 Recipe How to Make It Taste of Home
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to.
Mini Pumpkin Tassies Giggles Galore
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.
The Friday Friends 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.
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.
