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Appetizer: Mini Pumpkin Tarts

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Ingredients

  • Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup finely chopped pecans
  • 2 tablespoons Land O Lakes® Butter, softened
  • Crust
  • 3/4 cup Land O Lakes® Butter, softened
  • 2 (3-ounce) packages cream cheese, softened
  • 1 1/2 cups all-purpose flour
  • Filling
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/4 cups canned pumpkin
  • 1 Land O Lakes® All-Natural Egg
  • 1 teaspoon pumpkin pie spice*
  • Garnish
  • Whipped cream, if desired

Details

Preparation

Step 1

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

Combine 3/4 cup butter and cream cheese in medium bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

Combine all filling ingredients in large bowl; beat with wire whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.

Bake for 25 to 28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to wire cooling rack.

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.



*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip:

Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.

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