Pumpkin Tassies

So I recently was given three fresh pumpkins and made them into pumpkin to use for baking during Thanksgiving. I probably have about 10 cups of pumpkin which I freeze and use at a later date so I apologize for the multiple pumpkin recipes that will be to come.

For Thanksgiving I decided not to do a pie this year and instead I made Pumpkin Tassies. They were good. The filling didn’t settle like I had expected it to but over all not bad.

I had a Pumpkin Cheesecake Recipe I wanted to make but did not have the time. I did make Cinnamon Whipped Cream which is suppose to be served with the mini cheesecakes but instead I served it with the Tassies. I also included the cheesecake recipe. I guess I will save this for that recipe for Thanksgiving next year.

Fresh Ginger-Pumpkin Tassies

INGREDIENTS
Crust
1 ¼ cups all-purpose flour
½ cup butter, softened
1 (3-oz.) pkg. cream cheese, softened
Filling
¾ cup firmly packed brown sugar
½ cup canned pumpkin
3 tablespoons half-and-half
1 teaspoon grated gingerroot
½ teaspoon vanilla
1 egg
Topping
¼ cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened

DIRECTIONS

1 Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups. 2 In medium bowl, combine all filling ingredients; blend well. Spoon scant tablespoon filling into each crust-lined cup. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 teaspoon topping over each filled cup. 3 Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.
Tightly wrap unpeeled gingerroot and refrigerate it for up to three weeks, or freeze it for up to six months. Just grate the frozen gingerroot and return it to the freezer.
Use the remaining pumpkin in quick breads, muffins or pancakes.
Topped with small dollops of whipped cream, these tassies are spectacular for dessert buffets.

 
Mini Pumpkin Cheesecakes
For this recipe, you will need a Mini Cheesecake Pan
Crust:
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons melted butter
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Filling:
1 eight ounce package cream cheese, softened
1/2 cup canned pumpkin (or cooked and mashed fresh pumpkin)
1 egg plus 1 egg white, slightly beaten
1/4 cup packed brown sugar
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch of ground cloves

1. Preheat oven to 375 degrees, lightly grease the insides of the mini cheesecake pan (I use cooking spray).
2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.
3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.

Cinnamon Whipped Cream:
1 cup heavy cream
powdered sugar to taste
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.

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