PUMPKIN TART RECIPES RECIPES

Name: Pumpkin Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 30 tarts, 30 serving(s)
Ingredients: 1 cup cooked pumpkin; 3/4 cup sugar; 3/4 cup milk; 2 eggs; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon clove; 30 tart shells (or one pie shell)

PUMPKIN TARTS RECIPE - FOOD.COM

Pumpkin Tarts Recipe - Food.com image

you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 30 tarts, 30 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked pumpkin
3/4 cup sugar
3/4 cup milk
2 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
30 tart shells (or one pie shell)

Steps:

pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
pour liquid filling into tart shells.
bake at 375 for about 30 min or until set but not dry.

Nutrition Facts : Calories 30, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 13.2, SodiumContent 7.9, CarbohydrateContent 5.8, FiberContent 0.1, SugarContent 5.1, ProteinContent 0.7

BEST PUMPKIN TART RECIPE - HOW TO MAKE PUMPKIN TART

Best Pumpkin Tart Recipe - How To Make Pumpkin Tart image

A gingersnap crust completes this Pumpkin Tart from Delish.com.

Provided by Lena Abraham

Categories dessert

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 c. finely crushed gingersnap cookies
6 tbsp. butter, melted
Pinch kosher salt
4 eggs
3/4 c. brown sugar
1 (15-oz.) can pumpkin purée
1/2 c. whole milk
1/2 c. heavy cream
1 tsp. pure vanilla extract
Pinch kosher salt
Whipped cream, for serving (optional)

Steps:

Preheat oven to 375°. In a large bowl, combine gingersnap crumbs, butter, and salt. Press into a 8" or 9" tart pan and set aside. In a large bowl using a hand mixer, beat eggs. Add sugar, pumpkin purée, whole milk, heavy cream, vanilla, and salt and beat until smooth. Pour over crust and bake until mostly set, 40 to 45 minutes. (It will be slightly jiggly in the center.) Let cool completely before removing from pan. Slice and serve with whipped cream if using.

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