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Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.
Heat oven to 375°F.
Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
Combine 3/4 cup butter and cream cheese in 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 bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
Bake 25-28 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 cooling rack.
Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.
Dietary Fiber: 1g
Can these be prepared and frozen before baking? If so, would you cook them frozen or thaw first?
I'm not an experienced baker but even I found these very easy to make and, like all the reviewers have said, they're delicious.The tart crust is light and flaky, the filling is, well, just like a pumpkin pie and the top is like a crumble. They're also really easy to take out and handle when they're done. I made these for a school event and did a nut-free variation by substituing large flake oats for pecans - they tasted great, and were really easy to transport; nothing fussy about them.Thanks to all the other reviewers for their posts - they convinced me to try these and I'm so glad I did.
Can I freeze these tarts?
I love this recipes for Holidays
OMG if I could give this recipe 10 stars, I would! I was VERY surprised to see how well they came together, baked, and tasted........absolutely delicious. I had previouslly bought 2 mini muffin tins [from the well known cake decorating company] and they came in so handy. I ended up with 46 crusts, luckily having a wooden espresso tamper - perfect fit that I dipped into flour and then pressed into each cup forming the crust easily, & quickly. I had enough filling for 43 crusts so I just filled the other 5 with some homeade lemon curn I had on hand. I also filled the crusts to just about the top, added the topping, and none overflowed!!!! The other surprise was they just popped right out with little knife effort as well! I topped each with sweetened whipped cream, and a sprinkle of cinnamon. A delicious and impressive take take along or serve guests. Thank-you for a GREAT recipe!
I made these for Thanksgiving instead of the traditional pumpkin pie. Unless I made the little balls that make up the crust too big, I had alot of left over filling. None the less they turned out great. This is a great recipe and dangerous to the hips as you can easily pop 4-5 of these things with a cup of coffee or milk. Will definately make these again for Christmas.
These were a huge hit! Perfect bit size with a cup of coffee or hot cocoa. Huge hit in this house!
Baked up nicely and held their shape.After chilling they had a wonderful flavor and just the right size to pop in your mouth and enjoy.
It was delicious! A big family hit and the kids enjoyed helping. We used fresh sugar pie pumpkin instead of canned. Enjoy!
A big hit! Wonderful delicate flavor. Everyone wanted the recipe. Perfect to bring to holiday potluck dinners.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3037
© 2014 Land O'Lakes, Inc.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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