Pumpkin Tassies with Bittersweet Chocolate Drizzle

Yield: 24 mini pies

Source: Adapted from Cooks.com

Prep: 20 minutes, total time with chilling and baking 1 hour 45 minutes

You'll need a 24 cavity mini muffin tin for this recipe.


1/2 cup/ 113g unsalted butter, softened

3 oz. cream cheese, room temperature

1 cup/ 125g all-purpose flour

Pinch of salt

Pumpkin filling

1/2 cup/ 132g pumpkin puree (canned packed pumpkin puree is fine)

1/4 cup/53g granulated sugar

1/4 cup/ 60g heavy cream

1 large egg

1 teaspoon/ 2g pumpkin pie spice


2 oz. bittersweet chocolate, melted

Fleur de sel

  1. For the crust, combine the butter and cream cheese in a large bowl. Mix using an electric hand mixer on low speed until just combined, about 5 seconds. Don't overwork dough or it will greatly shrink during baking. Mix in half the flour and pinch of salt on low speed until crumbly. Mix in remaining flour until well combined. Cover and refrigerate for at least 1 hour.
  2. Preheat oven to 350F. 
  3. Remove dough from refrigerator and knead one or two times. Shape into a 6x4-inch rectangle. Cut dough into 24 cubes. Press each cube into a mini muffin cup. Use your fingers to press the dough up the sides of the cups making the crust edges as tall as the top of the muffin cup. Refrigerate filled muffin tin while you prepare the filling.
  4. In a medium bowl mix together the filling ingredients using the electric hand mixer on medium speed. Filling will be very liquid. Remove muffin tin from refrigerator and divide the filling between the crusts (I used a 1/4 cup measure with a pour spout). Bake for 5 minutes at 350F then reduce temperature to 325F and bake for 10 more minutes. Tassies are done when the filling is set, and it shouldn't jiggle when you move the pan.
  5. Let pies cool completely in the pan. Place a wire cooling rack over a length of wax paper. Transfer tassies to the cooling rack. Place melted chocolate in a zip-top bag with a very tiny hole snipped in the corner. Pipe chocolate onto the tops of the pies in three to four quick passes over each pie. Top with fleur de sel just before serving.