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–+ servings

Pumpkin Tassies with Bittersweet Chocolate Drizzle

Heather Baird
These Pumpkin Tassies are bite-sized mini pumpkin pies wrapped in a tender cream cheese crust, filled with spiced pumpkin custard, and finished with a drizzle of bittersweet chocolate and a sprinkle of fleur de sel. Perfect for fall gatherings, they’re elegant enough for the holidays yet easy enough for everyday baking.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
1 hour chill time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 24-cavity mini muffin tin

Ingredients
 
 

Crust

  • 1/2 cup unsalted butter softened
  • 3 oz cream cheese room temperature
  • 1 cup all-purpose flour
  • Pinch of salt

Pumpkin Filling

  • 1/2 cup pumpkin puree canned, packed
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon pumpkin pie spice

Topping

  • 2 oz bittersweet chocolate melted
  • 1/2 teaspoon Fleur de sel

Instructions
 

Make the crust:

  • In a large bowl, combine butter and cream cheese. Mix with an electric hand mixer on low speed until just combined, about 5 seconds (do not overmix).
  • Add half the flour and pinch of salt, mixing on low until crumbly. Mix in remaining flour until well combined.
  • Cover and refrigerate at least 1 hour.

Prepare crusts:

  • Preheat oven to 350°F.
  • Remove dough from refrigerator and knead once or twice. Shape into a 6×4-inch rectangle, then cut into 24 cubes.
  • Press each cube into a mini muffin cup, pressing dough up the sides to reach the top.
  • Refrigerate muffin tin while preparing filling.

Make the filling:

  • In a medium bowl, combine pumpkin puree, sugar, cream, egg, and pumpkin pie spice. Mix on medium speed with a hand mixer. Batter will be thin.

Assemble & bake:

  • Remove muffin tin from refrigerator and divide filling evenly among crusts.
  • Bake at 350°F for 5 minutes, then reduce oven temperature to 325°F and bake 10 more minutes.
  • Tassies are done when filling is set and no longer jiggles.

Finish & serve:

  • Cool completely in pan. Transfer to a wire rack set over wax paper.
  • Place melted chocolate in a zip-top bag, snip a tiny hole, and drizzle over tassies in 3–4 quick passes.
  • Sprinkle with fleur de sel just before serving.

Notes

  • Make ahead: Tassies can be baked a day in advance. Store in an airtight container at room temperature.
  • Storage: Keep up to 3 days at room temperature or refrigerate up to 5 days.
  • Freezing: Freeze un-drizzled tassies up to 2 months. Thaw, then add chocolate and salt before serving.
Keyword bittersweet chocolate, canned pumpkin, cream cheese crust, cream cheese tassies, fleur de sel, mini pumpkin pies
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