| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter, softened |
| 1 |
pk |
(3 oz.) cream cheese, softened |
| 1 |
c |
Flour |
| 1/2 |
c |
Brown sugar, packed |
| 1/4 |
c |
Canned pumpkin |
| 1 |
|
Egg yolk |
| 1 |
tb |
Half and half, light cream or milk |
| 4 |
ts |
Unsalted butter, melted |
| 1 |
tb |
Rum |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Pecans, coarsely chopped |
| 1/4 |
c |
Brown sugar, packed |
| 1 |
tb |
Unsalted butter, melted |
INSTRUCTIONS
In a medium mixer bowl beat the 1/2 cup butter and the cream cheese with an
electric mixer till well blended. Stir in flour. Divide dough into 24
balls, 1" in diameter, and press the dough evenly into the bottom and up
the sides of 24 1 3/4" muffin tins. Bake in a 325 oven to 10 minutes.
Combine the 1/2 cup brown sugar, pumpkin, egg yolk, cream or milk, the 4
teaspoons of butter, rum vanilla, cinnamon and nutmeg. Spoon into warm
prebaked cups. Stir together nuts, remaining brown sugar, and remaining
butter; sprinkle over pumpkin mixture.
Bake in a 325 oven for 25 minutes. Cool in pans for 10 minutes. Loosen and
remove cups from tins. Serve warm or cool. Makes 24.
Posted to FOODWINE Digest 17 Dec 96
Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@AOL.COM>
Date: Tue, 17 Dec 1996 11:31:50 -0500
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