Petite Pumpkin Toffee Tarts Recipes

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PUMPKIN TOFFEE TRIFLE



Pumpkin Toffee Trifle image

I wanted to use pumpkin for a quick party dessert. This twist on a cream cheese pie tastes divine when made ahead. It keeps well, too. -Jodie Jensen, Draper, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 14 servings.

Number Of Ingredients 12

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
1 package (11.3 ounces) toffee shortbread cookies, broken into pieces
1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed
1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided
1 cup milk chocolate English toffee bits, divided

Steps:

  • Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping., In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.

Nutrition Facts : Calories 553 calories, Fat 32g fat (17g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN TARTS



Pumpkin Tarts 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     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 48

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, 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

PETITE PUMPKIN TOFFEE TARTS



Petite Pumpkin Toffee Tarts image

Tiny perfect pumpkin tarts. A wonderful addition to your dainty tray.You will always find room for one of theses mini pumkin pies. An old favorite recipe.

Provided by Dotty2

Categories     Dessert

Time 35m

Yield 36 tarts

Number Of Ingredients 9

2 (255 g) packages frozen mini tart shells (about 36)
3 (39 g) Skor candy bars
1 cup unsweetened pumpkin puree
1/3 cup lightly packed brown sugar
1/4 cup whipping cream
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice (you can sub 1/4 teaspoon each ginger, cinnamon, and nutmeg for the pie spice)
36 pecan halves

Steps:

  • Arrange oven racks in top and bottom thirds of oven.
  • preheat oven to 375°F.
  • Place tart shells on 2 large baking sheet leaving a bit of space between them.
  • thaw at room temperature for 10 minutes.
  • Meanwhile finely chop skor bars and place a teaspoon into each shell.
  • In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
  • Fill shells nearly to the top and place a peacan half on each.
  • Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
  • Serve warm or cool .
  • If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
  • Also delicious served with ice cream.

Nutrition Facts : Calories 45.7, Fat 3, SaturatedFat 1.2, Cholesterol 15.7, Sodium 15.7, Carbohydrate 4.5, Fiber 0.2, Sugar 4, Protein 0.7

PUMPKIN TOFFEE PIE



Pumpkin Toffee Pie image

Easy and delicious alternative to plain pumpkin pie. The toffee adds just the right amount of sweetness.

Provided by badkitty

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 13

1 (9 inch) unbaked pie crust
¾ cup toffee baking bits
1 (15 ounce) can pumpkin puree
½ cup white sugar
1 cup light brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch salt
½ cup milk
½ cup heavy cream
3 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
  • In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
  • Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

Nutrition Facts : Calories 503.6 calories, Carbohydrate 68.9 g, Cholesterol 109.7 mg, Fat 23.6 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 10.8 g, Sodium 401.6 mg, Sugar 42 g

PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING



Pumpkin Pie with Toffee-Walnut Topping image

Categories     Food Processor     Nut     Vegetable     Dessert     Bake     Thanksgiving     Walnut     Spice     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 23

Crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk, beaten to blend
Filling
1 15-ounce can pure pumpkin
2/3 cup (packed) golden brown sugar
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor)

Steps:

  • For crust:
  • Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
  • Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.
  • For filling:
  • Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

PUMPKIN LATTE CHEESECAKE TARTS



Pumpkin Latte Cheesecake Tarts image

It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

2 cups finely crushed pretzels
3 tablespoons light brown sugar
10 tablespoons butter, melted
1 large egg white
FILLING:
2 tablespoons instant espresso powder
1 tablespoon hot water
1 can (15 ounces) pumpkin
1 package (8 ounces) cream cheese, softened
1/2 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1-1/2 cups heavy whipping cream
1 cup brickle toffee bits

Steps:

  • Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.

Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

NO-BAKE PUMPKIN TARTS



No-Bake Pumpkin Tarts image

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

1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk
2 egg yolks
12 marshmallows
1 cup cooked pumpkin or 1 cup canned pumpkin
12 tart shells, baked

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.

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