Pumpkin Tassies are a fun treat for the holidays. These delicious mini tarts are pumpkin pie, cheesecake, and pecan tassies all in one!
Raw Spice Bar asked me if I would be interested in trying some of their spices, so I chose their Unpumpkin Pie Spice. It’s amazing! The Unpumpkin Pie Spice is a freshly ground mix of ginger, allspice, cinnamon, nutmeg, black peppercorns and star anise. It adds that wonderful pumpkin pie spice that we all know and love, but also adds a bit of a different, spicy twist.
These holiday treats are easy to make. Just mix together the filling and topping and use ready-made pie crust dough. Pumpkin tassies are sure to be a hit at your next holiday gathering!
*I received Raw Spice Bar Unpumpkin Pie Spice complimentary from Raw Spice Bar. All opinions and recommendations in this post are entirely my own.
To see how I made these treats, visit my YouTube video!
- 1/2 can pumpkin
- 4 oz cream cheese
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 pkg. refrigerated ready-made pie crust dough
- 1/3 cup ground pecans
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp butter
- Powdered sugar
Preheat oven to 350°F. Remove ready-made pie crust dough from refrigerator and thaw 20 minutes.
With a hand mixer, mix together the pumpkin, cream cheese, 1/2 cup brown sugar, egg, vanilla extract and pumpkin pie spice until smooth.
Unroll ready-made pie crust dough. Using a 2-inch diameter cookie cutter, cut dough into circles.
Press pie crust dough circles into the cups of a mini muffin tin.
Scoop pumpkin mixture into the pie crust cups, about 3/4 full.
For topping, mix together the pecans, 1 1/2 tbsp brown sugar and butter. Spoon on top of pumpkin mixture.
Bake for 30 minutes.
Cool on cooling rack for 10 minutes. Then, remove from muffin tin and cool completely.
Sprinkle with powdered sugar.