Crust
1/2 cup unsalted butter, softened
3 oz cream cheese, softened
1 cup all-purpose flour
Filling
1/2 cup brown sugar, packed
1/4 cup pumpkin, canned
1 egg yolk
1 tbsp half-and-half, or light cream or milk
4 tsp unsalted butter, melted
1 tbsp rum , or 1/4 tsp. rum flavoring
1 tsp vanilla
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Topping
1/2 cup pecans, coarsely chopped
1/4 cup brown sugar, packed
1 tbsp unsalted butter, melted
Making the crust
In a medium mixing bowl, beat the butter and the cream cheese with an electric mixer until well mixed. Stir in flour.
Divide dough into 24 balls, 1 inch in diameter. Press each dough ball evenly into the bottom and up the sides of 1 ¾-inch muffin pans to form cups.
Bake in a 325°F oven for 10 minutes.
Making the filling
Combine all the filling ingredients.
Spoon the filling into the warm pre-baked crust cups.
Making the topping
Stir together all the topping ingredients. Sprinkle over the filling in the crust cups.
Bake in the 325°F oven for 25 minutes. Cool in pans for 10 minutes.
Loosen and remove the cups from pans. Serve warm or cool.
Sugar: 7g
:
Calcium: 14mg
Calories: 123kcal
Carbohydrates: 11g
Cholesterol: 25mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 33mg
Protein: 1g
Saturated Fat: 4g
Sodium: 15mg
Vitamin A: 317IU
Vitamin C: 1mg
