top of page

Pumpkin Pecan Tassies

Pumpkin Pecan Tassies

Yield: 24 bars

Prep: 55 min

Cook: 30 min

Ready: 2 hr

  • 3/4 cup canned organic pumpkin

  • 1/4 tsp powdered stevia

  • 1 tsp pumpkin pie spice

  • 1/8 tsp salt

  • 1 egg, lightly beaten

  • 1/4 cup coconut milk

  • Maple syrup flavoring (optional)

  • 1 tbsp Cognac (optional)

Pecan Nut Crust
  • 2 1/2 cups ground pecans

  • 1/4 teaspoon ground cinnamon

  • 1/3 tsp powdered stevia

  • 4 tbsp unsalted butter, melted

Pecan Topping
  • 1/3 cup chopped pecans

  • scant pinch of powdered stevia

  • 1 tbsp organic butter, melted

  1. Stir together ground nuts, cinnamon, and stevia. Mix in melted butter. Press the mixture into the bottom and up the sides of 24 ungreased 1 ¾-inch muffin cups. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.

  2. Preheat the oven to 350. For the filling, in a large bowl stir together pumpkin, stevia, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add coconut milk. Stir just until combined. Do not overmix.

  3. For pecan topping, stir together pecans, stevia and melted butter. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake about 30 minutes or until filling is set. Crust will be done.

  4. Make sure to let them cool before you remove them from the tin since the crusts will be a little crumbly. Remove tassies from muffin cups and cool completely on a wire rack.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

bottom of page