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
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 SPICE TARTLETS
Treat your family and friends to these Pumpkin Spice Tartlets. These Pumpkin Spice Tartlets are the perfect fall treat-or the perfect anytime treat!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 10m
Yield 15 servings, 2 tartlets each
Number Of Ingredients 5
Steps:
- Beat pudding and milk in medium bowl with whisk 2 min.; spoon into phyllo shells.
- Top with COOL WHIP.
- Sprinkle with cinnamon.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.0181 mg, Sodium 130 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 2 g
PUMPKIN PATCH TARTS
My son's favorite Thanksgiving recipe!
Provided by the4taals
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g
PUMPKIN TARTLETS
Provided by Sandra Lee
Categories dessert
Time 2h25m
Yield about 48 tartlets
Number Of Ingredients 15
Steps:
- Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
- Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
- Set aside.
- Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
- In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
- Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
- To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
- In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.
PUMPKIN PIE TARTLETS
Make and share this Pumpkin Pie Tartlets recipe from Food.com.
Provided by HSingARMYmom
Categories Tarts
Time 44m
Yield 24 tartlets, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle using lightly floured rolling pin.
- Using a 2" scalloped cookie cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle).
- Press 1 into each cup of a mini muffin tin.
- Bake 14-18 minutes or until golden brown. Let stand 5 minutes.
- Remove tart shells from pan to a cooling rack; cool completely.
- Repeat with remaining crust to make 24 tart shells.
- Meanwhile, combine pumpkin, whipped topping and spice blend; whisk until smooth.
- Add pudding mix; whisk until smooth and thickened. Put pumpkin filling into a ziptop bag and refrigerate until ready to use.
- Lightly sprinkle tart shells with powered sugar.
- Snip the end of the ziplock and pipe filling into tart shells.
- Top with chopped pecans if desired.
Nutrition Facts : Calories 125.6, Fat 7.4, SaturatedFat 3.2, Sodium 116.5, Carbohydrate 13.9, Fiber 0.3, Sugar 4.9, Protein 1
UPSIDE-DOWN PUMPKIN PECAN TARTS
These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. -Darlene Buerger, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 tarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.
Nutrition Facts : Calories 487 calories, Fat 34g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
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