Lunch: Pumpkin Streusel Tassies

These Pillsbury® pie crust tassies with creamy canned pumpkin pie filling are the perfect size satisfying dessert to enjoy as an elegant finish to a meal.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Streusel Tassies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/4 cups canned pumpkin pie mix (not plain pumpkin)
1/4 cup half-and-half
1 egg
1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons quick-cooking or old-fashioned oats
2 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Instructions

Heat oven to 425 °F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir pumpkin pie mix, half-and-half and egg until blended; set aside. In small bowl, mix flour, brown sugar, oats, butter and cinnamon; set aside.
Remove pie crusts from pouches; unroll on work surface. With 3-inch round cookie cutter, cut 12 rounds from each crust. Fit rounds into muffin cups, pressing in gently. Spoon slightly less than 1 tablespoon pumpkin filling into each crust-lined cup; sprinkle each with 2 teaspoons oat topping.
Bake 15 to 20 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Remove from pans to cooling rack; cool 15 minutes. Serve warm or cool.

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