Tassies of all kinds are synonymous with holiday and party gatherings. This is my latest creation that I served to a group of ladies. And of course, I converted the recipe to gluten free.
Unfortunately, these babies are not low cal and are fat laden. I justify eating these because the pumpkin is high in antioxidants. Does the good outweigh the bad? Well, probably not, but the taste definitely does.
Here is my recipe and what I did:
Crust1/2 cup butter (no substitutes), softened to room temperature
3 ounces cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend (Click for recipe)
1. Preheat oven to 325 degrees Fahrenheit.
2. Place butter and cream cheese in a small mixing bowl. Using an electric hand mixer, beat until creamy. Add flour in 1/4 cup increments, Beat until all flour is incorporated and mixture is smooth.
3. Divide dough into 24 equal balls. Drop one into each cup of a 24-cup mini muffin tin sprayed very lightly with non-stick cooking spray. Using a tempered tassie tamper, press dough into the bottom and up the sides of the treated muffin cups.
4. Place in preheated oven; bake for 8 to 12 minutes or until edges are lightly browned.
Author's Note: I keep my tassie tampers in olive oil that I change ever couple of weeks. (Canola oil would work equally well.) Have a well oil tamper helps prevent the dough from sticking to the tamper. I also dip my tamper in oil and then blot with a paper towel after tamping the dough of two to three tassies. This method is so-o-o much faster and easier than using your fingers.
Filling3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
5 1/3 tablespoons butter, melted and divided
1 egg yolk
1 tablespoon heavy (whipping) cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
2 tablespoons pecan pieces
1. While the tassie crusts bake, place 1/2 cup brown sugar, pumpkin, 4 teaspoons melted butter, egg yolk, heavy cream, extracts and spices in a medium mixing bowl. Using an electric hand mixer, mix until thoroughly combined. Spoon into muffin crusts.
2. In separate bowl, combine pecans and remaining brown sugar and butter. sprinkle over filling. Add 1 pecan piece in center of each tassie.
3. Bake for 23 to 27 minutes or until set and the edges are golden brown. Remove from oven and place muffin tin on cooling rack. Cool for 10 minutes before removing from pan.
Servings: 12 Yield: 2 dozen
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 10 minutes
Calories Per Serving: 245.35
Author: Dr. Jacquelyn P. Horne