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Preheat oven to 325°F. In a medium bowl, combine cream cheese and butter. Beat with an electric mixer on medium until smooth. Stir in flour until combined. Shape dough into 12 balls (about 1 inch in diameter). Press dough evenly onto the bottoms and up the sides of 12 ungreased 1-3/4-inch muffin cups. Bake, uncovered, for 12 minutes.
Meanwhile, in a small bowl, combine egg yolk, brown sugar, pumpkin, milk, oil, vanilla and nutmeg. Spoon pumpkin mixture evenly into warm pastry shells. Sprinkle with nuts.
Bake for about 25 minutes more or until filling is set. Cool in muffin cups for 10 minutes. Carefully remove tassies from muffin cups; cool completely on a wire rack.