Recipe Friday delayed for Flavor of the Month

I am baking the Pumpkin Pecan Tassies for the Flavor of the month right now. They smell wonderful. It will be fun to see how they turn out. I've only used store bought pie crust once before. A foreign substance for me. I generally make my own pie crust. But since this has been such a busy week, I cheated.




Pumpkin Pecan Tassies

1 15-oz package rolled refrigerated unbaked pie crusts (2 crusts)
3/4 c. canned pumpkin (not pumpkin pie mix)
1/4 c. granulated sugar
1 tsp. pumpkin pie spice
1/8 tsp salt
1 egg, slightly beaten
1/4 c. half and half, light cream or milk
1/3 c. chopped pecans
1 Tablespoon packed brown sugar
1 tablespoon butter, melted
Maple Syrup (optional)

1. Let piecrusts stand according to package directiosn. Preheat oven to 350F. unroll piecrusts, use a 2 1/2 inch round cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottums and up sides of 24 ungreased 1 3/4 inch muffin cups.
2. for filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice and sale. Add eggs, stir until combines. Gradually add half and half, cream OR milk, stir just until combined.
3. For topping, stir together pecans, brown sugar and melted butter.
4. Spoon about 2 tsp. filling into each pastry lined cup. Top each with a scant 1 teaspoon pecan topping. . Bake in preheated oven about 35 minujtes or unitil filling is set and crust is golden brown. Remove tassies from muffin gcups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. Makes 24 tassies.
   

To store: Place tassies in a single layer in an airtight container, cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months. Before serving, thaw about 1 hour at room temperature.