Pumpkin Nut Cups
| 1/2 Cup Butter, Unsalted | 1 Cup Flour |
| 1/4 Cup Pumpkin | 1 Tbl Half And Half |
| 1 Tbl Rum Or Rum Extract | 1/8 Tsp Cinnamon |
| 1/2 Cup Pecans, Chopped | 1 Tbl Butter, Melted |
| 8 Oz Cream Cheese | 1/2 Cup Brown Sugar |
| 1 Egg Yolk | 4 Tbl Butter, Unsalted |
| 1 Tsp Vanilla | 1/8 Tsp Nutmeg |
| 1/4 Cup Brown Sugar, Packed |
In a medium bowl blend the 1/2 cup butter and the cream cheese. Stir in flour. Divide dough into 24 balls 1 inch in diameter, and press the dough evenly into the bottom and sides of 24 1 3/4 inch muffin pans. Bake in a 325 degree oven for ten minutes. Next, combine the 1/2 cup of brown sugar, pumpkin, egg yolk, half and half, and the 4 tablespoons butter, rum ,vanilla, cinnamon and nutmeg. Spoon into warm pre baked cups. Stir together nuts, rest of brown sugar and rest of batter. Sprinkle over pumpkin mixture. Bake at 325 for 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans. Serve warm or cool. Makes 24.
