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 TARTS
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!
Provided by spiritussancto
Categories Tarts
Time 45m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 8
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.
PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST
Steps:
- Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
- Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.
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.
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
LIGHT AND SPICY PUMPKIN PIE TARTS
These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.
Provided by trishypie
Categories Tarts
Time 50m
Yield 36 tarts
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients gently with a spatula.
- Spoon batter into tart shells and place onto an ungreased cookie sheet.
- Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
- Remove immediately from cookie sheet onto cooling racks. Enjoy!
Nutrition Facts : Calories 296.4, Fat 18.6, SaturatedFat 4.9, Cholesterol 13.3, Sodium 161.3, Carbohydrate 28.5, Fiber 0.8, Sugar 6.4, Protein 4.2
COCONUT TARTS WITH PUMPKIN-CRANBERRY FILLING
Steps:
- Preheat oven to 350̊ F. Coat (2) 12-cup or (1) 24-cup miniature muffin pans with nonstick cooking spray. In a small bowl combine the granulated sugar , the egg whites and the coconut. Mix until the coconut is moistened. Spoon 1 Tablespoon coconut mixture into each muffin cup. Press onto the bottom and sides to form a well for holding filling. Bake until the tarts are golden brown, about 12 - 14 minutes. Remove pan(s) to a rack and cool completely. Gently remove from pans (running a thin knife around tart to loosen, if necessary). (The tarts may be made 2 days in advance and kept in an airtight container at room temperature. In a large bowl combine the cream cheese, the powdered sugar, the ricotta, the pumpkin, the cinnamon, the ginger and the cloves. Beat until the mixture is well combined and smooth. Fold in the whipped cream and the cranberries. Cover bowl and refrigerate for 1 hour. At serving time fill each tart shell with some of the pumpkin mixture. Transfer tarts to a large serving platter.
NO-BAKE PUMPKIN TARTS
A quick, bite-sized pumpkin dessert that family and friends are sure to love.
Provided by Lindsey
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Remove phyllo shells from freezer 15 minutes before using.
- Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
- Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 6.4 g, Fat 2.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 67.9 mg, Sugar 3.1 g
HARVEST PUMPKIN TARTS
Make and share this Harvest Pumpkin Tarts recipe from Food.com.
Provided by FLKeysJen
Categories Tarts
Time 28m
Yield 24 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
- Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
- Cool and garnish as desired!
MINI PUMPKIN CHEESECAKE TARTS
Make and share this Mini Pumpkin Cheesecake Tarts recipe from Food.com.
Provided by Karen..
Categories Cheesecake
Time 20m
Yield 45 tarts
Number Of Ingredients 5
Steps:
- Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
- Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
- Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
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 LATTE CHEESECAKE TARTS
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
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.
PUMPKIN CHEESE TARTS WITH GINGERSNAP CRUST
Steps:
- To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not over beat the mixture. Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving.
PUMPKIN SPICED BUTTER TARTS WITH WHIPPED CREAM CHEESE RECIPE BY TASTY
Here's what you need: butter, brown sugar, egg, corn syrup, nutmeg, allspice, ginger, clove, cinnamon, pumpkin puree, pecan, crescent dough, cream cheese, whipping cream, vanilla extract, salt
Provided by SpongeTowels
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
- Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 - 25 minutes. Remove and allow to cool slightly.
- While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
- Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.
Nutrition Facts : Calories 633 calories, Carbohydrate 45 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
TINY TARTS WITH PECAN OR PUMPKIN FILLING
These are great little desserts to have on the holiday dessert table. Instead of making a bunch of pies, I'll whip up these and everyone can have a lil bit of everything. Tasty pecan pie or pumpkin pie. Great presentation.
Provided by Vseward Chef-V
Categories Tarts
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Tarts:.
- In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
- Fill each pastry with 1 heaping teaspoon of desired filling.
- Filling:.
- In a small mixing bowl, beat ingredients together until mixed well.
- Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
- Cool slightly in pan
- Remove from cups and cool completely on a wire rack.
Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 3.7, Cholesterol 43.8, Sodium 165.1, Carbohydrate 27.6, Fiber 1, Sugar 18, Protein 3.5
PUMPKIN "POP TARTS" RECIPE - (4.5/5)
Provided by Kelli with an I
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat. 2. In a bowl, beat the pumpkin and cream cheese until combined. Add in the powdered sugar and pumpkin pie spice until full incorporated. Make sure there are no lumps. 3. Roll out one of the pie crusts onto the Silpat and spread the pumpkin mixture out evenly. Unroll the second crust and lay it on top. 4. Using a square cookie cutter, cut out the pop-tarts and lay them out on the baking sheet. Use a fork and seal the edges shut. Bake for 12 minutes or until the edges are golden. Let them cool on the pan while you are making the glaze. 5. For the glaze: In a sauce pan on medium heat, melt the butter and brown sugar until the sugar has dissolved. Add in the cream, vanilla, and salt and bring to a boil. Remove from heat and let it cool for about 5 minutes. Drizzle on top of the pop-tarts.
PETITE PUMPKIN TOFFEE TARTS
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
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 PATCH TARTS
Number Of Ingredients 10
Steps:
- 1. In small bowl tint pudding with food coloring. Frost vanilla wafers with frosting. Top each tart with 3 cookies.2. Use colored decorating gels, gummy worms, licorice, assorted candies and chocolate morsels to make pumpkin faces on each cookie.
Nutrition Facts : Nutritional Facts Serves
HARVEST PUMPKIN TARTS
Number Of Ingredients 8
Steps:
- 1. Place crusts on baking sheets. Brush bottoms and sides of crusts with 1 egg yolk. Bake at 375°F for 5 minutes.2. In large mixing bowl lightly beat 1 egg. Whisk in pumpkin, sweetened condensed milk, brown sugar, cinnamon and nutmeg. 3. Spoon pumpkin mixture into crusts. Bake on baking sheet at 375°F for 22 to 25 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour.4. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
PUMPKIN CREAM TARTS
Number Of Ingredients 10
Steps:
- 1. In medium saucepan combine pudding mix, sugar and spice. Stir in milk. Cook and stir over medium heat until mixture boils. Stir about half of hot mixture into egg yolk. Return all to saucepan. Stir in pumpkin. Return to boil. Gently boil for 2 minutes.2. Stir in vanilla. Cool for 5 minutes. Spoon into crusts. Cover surfaces of tarts with plastic wrap. Refrigerate at least 2 hours or until chilled.3. Spoon dollop of whipped topping on each tart. Sprinkle with nuts. Store in refrigerator.*NOTE: May substitute 1/4 teaspoon cinnamon, 1/8 teaspoon ginger and 1/8 teaspoon cloves in place of pumpkin pie spice.
Nutrition Facts : Nutritional Facts Serves
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