PUMPKIN CREAM CHEESE TARTLETS RECIPES

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MINI PUMPKIN TARTS RECIPE | LAND O’LAKES



Mini Pumpkin Tarts Recipe | Land O’Lakes image

Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.

Provided by Land O'Lakes

Categories     Tarts    Pumpkin    Sweet    Baking    Vegetable    Pastry    Dessert

Total Time 0 minutes

Prep Time 60 minutes

Yield 36 mini tarts

Number Of Ingredients 16

Topping
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup finely chopped pecans
2 tablespoons Land O Lakes® Butter softened
Crust
3/4 cup Land O Lakes® Butter softened
6 ounces cream cheese, softened
1 1/2 cups all-purpose flour
Filling
1 (14-ounce) can sweetened condensed milk
1 1/4 cups mashed cooked pumpkin *
1 large Land O Lakes® Egg
1 teaspoon pumpkin pie spice **
Garnish
Land O Lakes® Heavy Whipping Cream whipped, if desired

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 TARTS RECIPE | ALLRECIPES



Pumpkin Tarts Recipe | Allrecipes image

Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

Provided by Cookie Queen

Categories     Desserts    Pies    Pumpkin Pie Recipes

Total Time 2 hours 25 minutes

Prep Time 1 hours 30 minutes

Cook Time 25 minutes

Yield 8 dozen

Number Of Ingredients 19

12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1?½ teaspoons ground cinnamon
½ teaspoon salt
3 eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
  • To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
  • Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
  • Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
  • Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

Nutrition Facts : Calories 313.2 calories, CarbohydrateContent 28.6 g, CholesterolContent 60.1 mg, FatContent 21 g, FiberContent 0.8 g, ProteinContent 3.9 g, SaturatedFatContent 11.4 g, SodiumContent 190.5 mg, SugarContent 17.9 g

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