Here’s what you will need:
1 package of prepared refrigerated pie crusts (2 crusts)
1 cup pumpkin
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 whole egg
1/4 cup half & half (or milk)
1/3 cup pecans, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
Begin by preheating your oven to 350 degrees F.
Then, unroll your pie crusts. Use a 2 1/2 inch round cookie cutter (or the mouth of a drinking glass) and cut 12 rounds from each crust. Gently press the rounds into the ungreased cups of a mini muffin pan. Set aside.
In a large bowl, whisk together the pumpkin, sugar, spices, and salt. Next add your egg, then stir to combine. Slowly add your half & half, stirring once again until smooth.
In a small bowl, make your pecan topping by combining the pecans, brown sugar, and melted butter.
Using a spoon, add about 2 teaspoons of the pumpkin filling to each crust-lined cup. Then, top each with about 1 teaspoon of the pecan topping.
Bake for about 34 minutes or until the filling is set and the crust begins to brown. Allow the tassies to cool slightly before removing from the tin. Cool them completely on a wire rack.