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Receta Pumpkin Tassies
by Salad Foodie

Pumpkin Tassies

Perfect for holiday gatherings, these little tarts will disappear fast and are the perfect size when folks want just a little sweet treat. Because not everyone has mini-size muffin pans, I have included photos and baking instructions for using regular muffin pans.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24

Wine and Drink Pairings: coffee, tea, apple cider

Ingredientes

  • PASTRY:
  • 1/2 cup butter, softened
  • 1 3-ounce package cream cheese, softened
  • 1 cup flour
  • FILLING:
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 teaspoon pumpkin pie spice
  • OPTIONAL: Prepared whipped cream topping

Direcciones

  1. Preheat oven to 325 degrees F.
  2. PASTRY:
  3. Beat butter and cream cheese together well; mix in flour.
  4. Divide into 24 balls and press each into bottom and up the sides of ungreased 1 3/4-inch muffin cups (mini-size muffin pan; if you substitute a regular size muffin pan, press pastry in bottom and partway up the sides of muffin cups and shorten baking time a few minutes.)
  5. FILLING:
  6. Beat together egg, pumpkin, sugar, milk and spice. Spoon about a scant tablespoon (about 2 teaspoons or so) of filling into each pastry-lined muffin cup.
  7. Bake 25-30 minutes (or less time if using a regular muffin pan) until pastry is golden brown on edges and filling is puffed and set.
  8. Remove from oven and cool in pans 3-4 minutes. Run a sharp knife carefully around each one to loosen, then transfer tassies to a wire rack and cool completely.
  9. Optional: Serve with a tiny dollop of prepared whipped topping.