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Thanksgiving: Pumpkin Nut Cups

Source of Recipe

BHG


List of Ingredients

• 1/2 cup unsalted butter, softened
• 1 3-ounce package cream cheese, softened
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup canned pumpkin
• 1 egg yolk
• 1 tablespoon half-and-half, light cream, or milk
• 4 teaspoons unsalted butter, melted
• 1 tablespoon rum or 1/4 teaspoon rum flavoring
• 1 teaspoon vanilla
• 1/8 teaspoon ground cinnamon
• 1/2 cup coarsely chopped pecans
• 1/4 cup packed brown sugar
• 1 tablespoon unsalted butter, melted
• 1/8 teaspoon ground nutmeg



Recipe

1. In a medium mixing bowl beat the 1/2 cup butter and the cream cheese with an electric mixer until well mixed. Stir in flour. Divide dough into 24 balls, 1 inch in diameter, and press the dough evenly into bottom and up sides of twenty-four 1-3/4-inch muffin pans. Bake in a 325 degree F. oven for 10 minutes.
2. Combine the 1/2 cup brown sugar, the pumpkin, egg yolk, cream or milk, the 4 teaspoons butter, rum or rum flavoring, vanilla, cinnamon, and nutmeg. Spoon into warm prebaked cups.
3. Stir together pecans, 1/4 cup brown sugar, and 1 tablespoon butter; sprinkle over pumpkin mixture. Bake in the 325 degree F. oven 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans. Serve warm or cool. Makes 24.