PUMPKIN PECAN TASSIES
This recipe combines my two all time favorite fall desserts, Pumpkin Pie and Pecan Tassies into one mini delicious desert. These are perfect to bring to holiday events or to enjoy on your own. They are also completely whole food, plant-based meaning no added oils or sugars! I know most of you are probably familiar with pumpkin pie but I'm not sure if you have all heard of Pecan Tassies. They were a classic dessert/ appetizer in my family for Thanksgiving that have a sweet nutty pecan filling with a normal pie crust (but are bite sized)! I took the filling aspect and turned it into a crust for my favorite pumpkin pie filling recipe and voilà!
PUPMKIN PECAN TASSIE RECIPE:
Yields: 12 mini pies or one regular pie
Time: 40-60 minutes
For the filling:
1 15 oz can of pumpkin
1 1/2 cups soy milk
1 tsp vanilla extract
2 tbsp corn starch + 3 tbsp water to make a slurry
2 tsp pumpkin pie spice blend
1/2 tsp salt
2/3 cup medjool dates, pitted and soaked
1/4 cup cashews soaked
2 tbsp maple syrup
For the crust:
1 1/2 cup of rolled oats
1 1/2 cup pecans
3/4 cup medjool dates, pitted and soaked
1/2 tsp salt
Soak dates (for crust only) and cashews (for filling) in boiling water (separately) for 5-10 minutes.
Pulse oats in a food processor till almost flour consistency but still a little bit grainy. Then add pecans and salt and pulse until everything is uniform (should only take a minute). Add dates and pulse until clumps start to form.
Line a muffin tin with cupcake liners or spray with nonstick spray (or for a full pie line with parchment paper) then pack in a thin layer of the crust (about 1/4 inch thick) on the bottom and up the sides of the muffin tins. *See note.
To make the filling add the pumpkin, soy milk, pumpkin pie spice, maple syrup, salt, and vanilla into a pot and cook over medium heat until it begins to simmer.
Preheat oven to 350F.
Next make a slurry by mixing the corn starch and water in a separate bowl (make sure there are no lumps!) then add to the pot. Let simmer for another 5 minutes stirring occasionally.
Transfer filling mixture (you may want to let it cool just a little) to a high speed blender and add dates and soaked cashews, blend till fully combined.
Poke a hole in the bottom of each of your mini crusts with a knife so that there will be no air bubbles in the pies.
Pour the filling mixture over top of your pecan crusts till each one is filled to the top. Tap tray on the table to make everything flat and get rid of air bubbles.
Bake for 15 minutes, remove tray and place a pecan on each one, then bake for another 2 minutes. Then remove from the oven and let cool for 10 minutes before removing from pan.
They should pop right out of the wrappers and can be enjoyed warm or chilled!
*If you want more filling then just add a layer of the crust on the bottom, but if you want them to come out of the wrappers cleanly then bring the crust up the sides of the tin. I did about half and half and think they taste great both ways! The one with the crust only on the bottom is just a bit more difficult to remove from the paper so you may want to eat that one with a spoon!
I hope you enjoyed this festive fall recipe! As always, tag me on instagram if you try it!