Pumpkin Pie Tassies (with Cream Cheese Crust)
Bite-sized pumpkin pies featuring a rich homemade cream cheese dough and a smooth spiced pumpkin custard. Includes instructions for the "parchment strip hack" for perfect removal every time.
Ingredients
- Cream Cheese Tassie Cups:
- 1 cup butter softened
- 8 oz cream cheese softened
- 2 cups all-purpose flour
- Powdered sugar for dipping tamper
- Pumpkin Filling:
- 1 cup pumpkin puree not pie filling
- 3/4 cup evaporated milk
- 1 large egg lightly beaten
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Optional: 1 tsp pumpkin emulsion
Instructions
- Make Dough: Combine butter and cream cheese in a mixer. Add flour and mix on low, then medium, until dough is well incorporated.
- Prep Pan (The Hack): Cut 5 1/2-inch narrow strips of parchment paper. Spray a 48-cup mini muffin pan with baking spray. Place one strip in each cavity to create lifting handles.
- Shape: Scoop small balls of dough into each cup. Dip a tassie tamper (or back of a spoon) into powdered sugar and press the dough to form a cup shape against the sides of the tin.
- Make Filling: Whisk together sugars, salt, and spices. Whisk in pumpkin, evaporated milk, egg, and vanilla until smooth.
- Fill: Spoon pumpkin mixture into the dough cups, filling only 3/4 full. (Do not overfill!).
- Bake: Bake at 325°F (160°C) for 16-20 minutes. Check at 10 minutes. Remove when crust edges are very light brown and filling is set.
- Cool: Let cool in pan for 10-15 minutes. Use parchment strips to lift tassies onto a wire rack to cool completely.
- Serve: Top with homemade whipped cream.
Notes
Pecan Variation: Use the same dough with a filling of 1/4 cup melted butter, 1 cup brown sugar, 1 cup corn syrup, 3 eggs, 1 tsp vanilla, 1 tsp Dark Myers Rum, and 1 cup chopped pecans.
Storage: Store in the refrigerator for up to 4 days.