NO-BAKE PUMPKIN TARTS
This recipe came from my Kindergarten teacher back in the 70's and it has been a family favorite ever since. It is light and fluffy, and a nice change from regular pumpkin pie. This recipe also makes enough for one pie if you don't want to make tarts.
Provided by pastawendy
Categories Dessert
Time 25m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients (except for tart shells) in a pot.
- Cook over medium heat, stirring regularly until it comes to a boil.
- Simmer for 5 to 10 minutes, stirring regularly.
- Pour into baked tart shells or pie crust.
- Allow to cool. Filling will set as it cools.
- Top with whipped cream or Cool Whip if you wish and serve.
PUMPKIN TARTLETS
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
Time 1h
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, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN TARTS
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 Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 48
Number Of Ingredients 19
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, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g
NO-BAKE PUMPKIN TARTS
An easy alternative to your traditional pumpkin pie - No Bake Pumpkin Tarts from my second book, Paleo Indulgences! Nothing beats individual desserts at holiday get-togethers. I mean, they're cute, everyone gets their own (no sharing required!), you don't have to turn on your oven, and you can make them a day or two before Turkey Day. What's not to love? And since they're gluten-free, grain-free, dairy-free, egg-free, soy-free, refined sugar-free AND you can use seeds instead of nuts, if needed, so nut-free too, you can please a whole 'lotta special-diet guests with one simple dessert. Now that's something to be thankful for!
Provided by Tammy Credicott
Categories Tarts
Time 3h40m
Yield 8 Tarts
Number Of Ingredients 17
Steps:
- Place the walnuts or pecans in a food processor and pulse until a fine meal forms.
- Place the walnut meal and the remaining crust ingredients in a medium bowl and stir to combine.
- Divide the mixture evenly among 8 mini-tart pans, pressing firmly on the bottom and up the sides. Place in the fridge to firm up.
- Meanwhile, make the filling. In a small saucepan, sprinkle the gelatin over the cold water and let it soften 1 minute.
- Turn the heat to medium and bring the mixture just to a simmer, stirring until the gelatin has dissolved. Remove from heat.
- Whisk in the remaining filling ingredients until well combined.
- Divide the pumpkin mixture evenly among the tart shells. Place on a baking sheet and chill until set, about 3 hours. Garnish with a sprinkle of cinnamon or pumpkin pie spice and a spoonful of whipped cream or whipped coconut cream.
- Keep refrigerated until ready to serve. Store in the refrigerator in an airtight container up to 4 days, or in the freezer up to 3 months: simply thaw in the fridge for a few hours before serving.
Nutrition Facts : Calories 586.2, Fat 55.9, SaturatedFat 26.5, Sodium 155.4, Carbohydrate 19.9, Fiber 4.2, Sugar 11.6, Protein 8.3
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