PUMPKIN PHYLLO TARTS RECIPES

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MINI NO-BAKE PUMPKIN TARTS RECIPE | COOKING LIGHT



Mini No-Bake Pumpkin Tarts Recipe | Cooking Light image

You won't even have to take up oven space during your next holiday event with these easy no-bake tartlets. Rich pumpkin and cream cheese combines with a hint of pumpkin spice to chill beautifully in crispy phyllo dough cups. Taking just 20 minutes, these sweet treats give you the chance to worry about the rest of the meal, instead of fretting over dessert. 

Provided by Rachel Johnson

Yield 15 tartlets

Number Of Ingredients 7

1 cup pumpkin puree
2 ounces 1/3 less fat cream cheese, at room temperature
2 tablespoons honey
1 teaspoon pumpkin pie spice
15 frozen mini phyllo cups
1/2 cup heavy whipping cream
2 tablespoons roasted pumpkin seeds, for garnish

Steps:

  • Mix together pumpkin, cream cheese, honey, and pumpkin spice until thoroughly combined. Divide mixture evenly amongst phyllo cups. Place into freezer for 15 minutes. In a cold metal bowl, whip cream to a soft peak. Top each frosty tartlet with a small dollop of cream and roasted pumpkin seeds.

Nutrition Facts : Calories 69, CarbohydrateContent 6.4 g, FatContent 4.4 g, FiberContent 0.6 g, ProteinContent 1.4 g, SaturatedFatContent 2.4 g, SodiumContent 316 mg, SugarContent 3.2 g

PUMPKIN TARTLETS RECIPE: HOW TO MAKE IT



Pumpkin Tartlets Recipe: How to Make It image

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

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional

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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MINI NO-BAKE PUMPKIN TARTS RECIPE | COOKING LIGHT
You won't even have to take up oven space during your next holiday event with these easy no-bake tartlets. Rich pumpkin and cream cheese combines with a hint of pumpkin spice to chill beautifully in crispy phyllo dough cups. Taking just 20 minutes, these sweet treats give you the chance to worry about the rest of the meal, instead of fretting over dessert. 
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Calories 69 per serving
  • Mix together pumpkin, cream cheese, honey, and pumpkin spice until thoroughly combined. Divide mixture evenly amongst phyllo cups. Place into freezer for 15 minutes. In a cold metal bowl, whip cream to a soft peak. Top each frosty tartlet with a small dollop of cream and roasted pumpkin seeds.
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