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Pumpkin Streusel Tassies

Prep 30 min
Total 1 hr 5 min
Ingredients 9
Servings 24

These Pillsbury® pie crust tassies with creamy canned pumpkin pie filling are the perfect size satisfying dessert to enjoy as an elegant finish to a meal. MORE+ LESS-

By Pillsbury Kitchens

December 4, 2012

Ingredients

1 1/4

cups canned pumpkin pie mix (not plain pumpkin)

1/4

cup half-and-half

egg

1/4

cup all-purpose flour

1/4

cup packed brown sugar

tablespoons quick-cooking or old-fashioned oats

tablespoons butter or margarine, melted

1/2

teaspoon ground cinnamon

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

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1

Heat oven to 425°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir pumpkin pie mix, half-and-half and egg until blended; set aside. In small bowl, mix flour, brown sugar, oats, butter and cinnamon; set aside.
2

Remove pie crusts from pouches; unroll on work surface. With 3-inch round cookie cutter, cut 12 rounds from each crust. Fit rounds into muffin cups, pressing in gently. Spoon slightly less than 1 tablespoon pumpkin filling into each crust-lined cup; sprinkle each with 2 teaspoons oat topping.
3

Bake 15 to 20 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Remove from pans to cooling rack; cool 15 minutes. Serve warm or cool.