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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.
In a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice and salt. Add egg; stir until combined. Gradually add half-and-half (or cream or milk). Stir just until combined.
For pecan topping, stir together pecans, brown sugar and melted butter.
Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake for about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.