Being the host for Thanksgiving is no small undertaking, but when you plan ahead with fuss free, make-ahead crowd favorites you’ll breeze through the big day. And nothing is sweeter than ending the big meal on a high note with memorable desserts. Impress your guest with these mini Pumpkin Tassies, a stunning bite sized morsel that will have you’re friends and family raving about Thanksgiving long after it is over!
Traditions are a big part of Thanksgiving, especially when it comes to food. We all have those special dishes that it just wouldn’t be Thanksgiving without, you know the ones…grandma’s secret sweet potato casserole or dad’s famous rolls. But, for me Thanksgiving just wouldn’t be complete without my mom’s Pumpkin Tassies! These bite sized morsels are everything Thanksgiving dessert should be, they’re the perfect combination of flavors and you won’t feel guilty having two…or three.
No matter how stuffed your guest are after the main meal, everyone will make room for these stunning sweets. Here’s what you’ll need to make my mom’s special Pumpkin Tassies this Thanksgiving.
This is a simple recipe that can even be made ahead of time, saving your precious time on the day of the big meal. First, you’ll start by making the crust for the tassies. My mom always used these fluted tassie pans, I think it’s what makes them special, but you can use a mini muffin tin pan if you can’t find the mini tassie pans.
Start by making the tassie crust first, dump everything into a bowl and mix it with your hands until it is no longer sticky.
Press a small amount of dough into the tassie pan and put them in the oven to bake. This holiday season you can cook like a pro and elevate your Thanksgiving desserts to next level with Kenmore PRO appliances. With two separate convection fans plus a third heating element the Kenmore Pro delivers faster preheating and even baking so those special family recipes will turn out perfect for your holiday feast. With more control, speed and precision you’ll not only save time in the kitchen you’ll earn bragging rights when it comes to who had the best dish on Thanksgiving!
Once the tassies are out of the oven and cooled fill them with the pumpkin pie filling.
Sprinkle with the crunchy pecan crumble.
And finally, add a dollop of whipped cream.
Put them on a serving tray with the other desserts and watch as guest gobble them up.
This easy and delicious family favorite will have everyone begging you for the recipe.
This is a sponsored post written by me on behalf of Kenmore. All opinions are 100% mine.
- Tassie Crust
- 1 cube margarine
- 8 oz cream cheese
- 2½ cups flour
- Pumpkin Tassie Filling
- 1 cup pumpkin
- ¾ cup evaporated milk
- 1 tsp. cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 2 eggs
- ½ tsp salt
- ¼ tsp cloves
- ⅔ c brown sugar
- 3 Tbsp. dark rum (or substitute ½ tsp rum extract)
- Pecan Topping
- ⅓ cup chopped pecans
- 1 Tbsp. butter
- 1 Tbsp. brown sugar
- Combine all of the ingredients for the tassie crust, mix with hands.
- Press the tassie crust into fluted tassie pans or mini muffin tin.
- Bake at 350 for 15-20 minutes or until crust is golden brown.
- Meanwhile combine all the ingredients for the pumpkin filling in a sauce pan. Cook over low heat until mixture bubbles.
- Cool pumpkin mixture in refrigerator.
- Once cool pip mixture into cooled tassie shells.
- Heat butter and brown sugar in skillet, toss the pecans in the mixture until well coated.
- Sprinkle pecan topping on top of pumpkin filling
- Top with whipped topping and serve.
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Trista says
November 23, 2015 at 6:15 pmMy goodness this looks delicious. And perfect for those who are counting calories on Thanksgiving! Thanks for sharing.
Mariah says
November 24, 2015 at 11:59 pmThanks Trista, they are definitely a family favorite!
Kati says
November 29, 2015 at 4:27 pmI was a little weirded out cause I thought the pie filling was raw, but then I saw you cook it on the stove! Never seen that! Now I have to try these out.
Mariah says
November 29, 2015 at 11:23 pmHa ha, nope the filling is cooked on the stove top. You could also bake it in the pie shells just like you would a pumpkin pie but it would have a slightly different consistency. 🙂 Thanks for stopping by!
The Better Baker says
December 1, 2015 at 11:23 pmThanks for sharing these delightful and beautiful treats with us at Weekend Potluck. Please come back again soon.
Leanna says
November 10, 2016 at 8:11 pmThis looks beautiful. I have purchased some of these fancy little tart tins. Pinning with excitement. Yum
Mariah says
November 12, 2016 at 4:02 pmThank you so much!
sandi magle says
November 11, 2016 at 6:54 amThese are adorable and would be perfect for an office party, Num, thanks for the idea, and I have oodles of these mini pans,Sandi
DeborahDunn says
November 25, 2016 at 11:08 amWhat is a “cube” of margarine? I am unfamiliar with this term, more used to tsp or Tbsp as a measurement.
Mariah says
November 25, 2016 at 12:38 pmHi Deborah, sorry about the confusion. This is one of my mom’s old recipes and I’m just so used to her short descriptions I forgot to edit the recipe when I posted it. The “cube” of margarine should say “Stick of Margarine.” You use the whole stick (8 Tbps) of butter to make the crust. Hope that helps, enjoy!