Recipe - Pumpkin Nut Cups

One half cup Unsalted butter, softened
1 pack (3 oz.) cream cheese,
softened
1 cup Flour
One half cup Brown sugar, packed
One fourth cup Canned pumpkin
1 Egg yolk
1 tablespoon Half and half, light cream
or milk
4 teaspoon Unsalted butter, melted
1 tablespoon Rum
1 teaspoon Vanilla
1/8 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
One half cup Pecans, coarsely chopped
One fourth cup Brown sugar, packed
1 tablespoon Unsalted butter, melted

In a medium mixer bowl beat the One half cup butter and the cream cheese with an
electric mixer till well blended. Stir in flour. Divide dough into 24
balls, 1" in diameter, and press the dough evenly into the bottom and up
the sides of 24 1 3/4" muffin tins. Bake in a 325 oven to 10 minutes.

Combine the One half cup brown sugar, pumpkin, egg yolk, cream or milk, the 4
teaspoons of butter, rum vanilla, cinnamon and nutmeg. Spoon into warm
prebaked cups. Stir together nuts, remaining brown sugar, and remaining
butter; sprinkle over pumpkin mixture.

Bake in a 325 oven for 25 minutes. Cool in pans for 10 minutes. Loosen and
remove cups from tins. Serve warm or cool. Makes 24.
Posted to FOODWINE Digest 17 Dec 96

Recipe by: Laura Hunter

From: Laura Hunter LHunter722@AOL.COM

Date: Tue, 17 Dec 1996 11:31:50 0500