Last Updated on December 17, 2022 by Kimberly Stroh

One of the most traditional holiday desserts is the Pecan Tassie. It’s like a miniature pecan pie that’s baked in miniature muffin tins. These Pecan Tassies are made with no cream cheese for an easier version than what your Grandmother made. Instead of making the crust by hand, use refrigerated pie crust as a shortcut that’s just as tasty as the original recipe.

It wasn’t Thanksgiving or Christmas growing up in my house without tassies (these pecan tarts). My mother made these every year and now I make these every year. I love them even more than a full size pecan pie, because they’re so easy to pop in your mouth. You can have a couple and they pair so nicely with a plate of Christmas cookies.

Traditionally, Pecan Tassies have a crust that’s made with cream cheese and you press it into the mini muffin tray. While that’s fantastic too, it’s very time-consuming. Wouldn’t you rather get the same results with less effort when you’re so busy during the holiday season?

Our Grandmothers didn’t have the luxury of refrigerated pie crust, but we do! So here’s the “modern” Pecan Tassies recipe without cream cheese.

How To Make Pecan Tassies Without Cream Cheese

You’ll need to unique kitchen tools to make this recipe. A circle cookie cutter is needed to cut the refrigerated pie crust and the mini muffin pan is a must. Other than that, it’s super easy to throw the filling together in a mixing bowl. They’re great basic kitchen pieces to own though (I love making 3-ingredient buttermilk biscuits with my round cookie cutters).

What To Serve With The Tartlets

These are part of my holiday spread every year that I share with friends and family. They’re just such a stand out option next to cookies and it offers something a bit different. When I’m serving them as dessert, I always include a fresh pot of coffee. During the holiday season, they’re also great as a quick breakfast option (guilty).

How To Keep Pecan Tassies Fresh

After you’ve made your tartlets, you want to keep them in an airtight food storage container. They don’t need to be refrigerated but you want to keep them away from direct heat. They’ll be fresh to enjoy for 4-6 days.

Can You Freeze Pecan Tassies?

Yes! You can freeze them. Place the leftovers in a freezer bag and store them in the freezer for up to 3 months. Let them thaw to room temperature before enjoying again.

What You’ll Need From The Grocery Store:

• Eggs
• Store-Bought Refrigerated Pie Crust
• Light Corn Syrup
• Light Brown Sugar
• Butter
• Kosher Salt
• Vanilla Extract
• Chopped Pecans

Step-By-Step Directions To Make Pecan Tassies

Roll out the pie crust into a round circle. You will just want to roll it out a little bit wider than it already is. 

Using your cookie cutter, cut out 24 circles. You may need to reroll the dough to use all of the dough and to get the 24 you need. 

Stretch out the dough a little bit with your fingers and place the circles into the mini muffin pan. 

Place the muffin pan into the fridge while you are preparing the filing to keep the dough cold. 

In a medium-sized bowl, add in the egg, the corn syrup, the brown sugar, butter, salt, and vanilla. 

Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop or teaspoon, spoon the filing into each tart. Only fill the tart about ½ full. You will be tempted to fill it fuller, however, do not. You will still need to add the pecans plus the pie crust is going to expand. This will help prevent everything from overflowing out of the pan. 

Once you have filled all of the tarts, top each of them with the pecans. You can add more or less of the chopped pecans. It’s honestly up to you. 

Then place the Mini Pecan Tarts into the oven and bake 20 to 30 minutes. Start watching them at 20 minutes as depending on your oven they may be done. If not, continue to bake at 5-minute increments. They will be done once the crust is golden brown. 

Let them cool and then carefully remove with a knife from the pan.