Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Here’s a new way to serve traditional pumpkin pie 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 another bowl; beat at medium speed until well mixed. Add gluten-free flour blend; 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.
*Substitute canned pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Dietary Fiber: 1g
These are delicious and very easy to make. I made the crust by using a Tablespoon scoop to make a ball, then press that evenly into the muffin tin bottom. To get the mixture up the sides of the cups, I covered the muffin tin with plastic wrap then using another muffin tin firmly pressed down on the tin containing the crusts which forced the crust mixture up the sides of each muffin cup. Very fast
2 of my 3 children have Celiac Disease and I was looking for something to take to our church Thanksgiving dinner that they could enjoy as they wouldn't be able to eat the pies provided. These were a huge hit!! I definitely will be making them again.
I made these today and they are fantastic. The dough is very easy to work with and the tasteis very good. I would like to make my pecan tart recipe with this dough. Will definitely makethese again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3311
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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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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