Pumpkin Pecan Tassies

 1 -15 oz. package rolled refrigerated unbaked piecrust (2 crust)
3/4 cup canned pumpkin
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, lightly beaten
1/4 cup half-and-half light cream or milk
1/3 cup chopped pecans
1 tablespoon packed brown sugar
1 tablespoon butter, melted

Let piecrusts stand according to directions.  Preheat oven to 350. Unroll crust.  Using a 2 1/2" round cookie cutter cut 12 rounds from each pie crust.  Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1 3/4" muffin cups, set aside.

For filling, in a bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt.  Add egg, stir until combined.  Gradually add half and half (or milk).  Stir just until combined.

For pecan topping, stir together pecans, brown sugar and melted butter.

Spoon about 2 teaspoons filling into each pastry lined cup.  Top each with a scant 1 teaspoon pecan topping.  Bake about 35 minutes or until filling is set and crust is golden brown.  Remove tassies from muffin cups and cool completely on a wire rack.  Makes 24 tassies.

Make ahead directions: Place tassies in a single layer in an airtight container, cover. Store in the fridge for up to 2 days or freeze up to 3 months.  Thaw about 1 hour at room temperature before packaging as a gift.