MINI PUMPKIN PIE TARTS RECIPES
MINI PUMPKIN TARTS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375°F.
- Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
- Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
- Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
- Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
- Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
Nutrition Facts : Calories 130 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
PUMPKIN TARTLETS RECIPE: HOW TO MAKE IT
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 27g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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