Ingredients

The following ingredients have 4 Servings
  • 3/4 cup canned pumpkin
  • 1/4 cup light brown sugar
  • 1 egg, (lightly beaten)
  • 2 tablespoons Pumpkin Spice Coffee-mate
  • 2 tablespoons half and half
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon nutmeg
  • 1 cup butter, (softened)
  • 1 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons Pumpkin Spice Coffee-mate

Instruction

  • Preheat oven to 375 degrees.
  • In a medium bowl, combine pumpkin, brown sugar, pumpkin pie spice, salt, egg, Coffee-mate, and half-and-half. Whisk well to combine. Set aside.
  • To make dough, combine flour, baking soda, 1/4 teaspoon salt, cream of tartar, and nutmeg in a medium bowl. Whisk to remove any lumps.
  • Use an electric mixer to cream butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula once or twice.
  • Add vanilla and then eggs one at a time, stopping to scrape the sides of the bowl between egg additions.
  • With mixer on low speed, add flour and mix just until blended.
  • Spray mini muffin tins lightly with cooking spray. Have some flour available to dip your fingers in to prevent dough from sticking. Using a scant tablespoon of dough per muffin cup, use your fingers to press dough along the bottom and up the sides of the muffin cups.
  • Fill each dough-lined cup almost to the top with filling. Top with pecans.
  • Place in oven and bake 10-12 minutes. Let tassies cool in pan for several minutes before removing.
  • For whipped cream, using a cold bowl and beater, with an electric mixer beat heavy cream at high speed until medium peaks are achieved. Beat in coffee-mate.