Pumpkin Nut Cups



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

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.

Servings: Makes 24.