Serve individual pumpkin tarts when you need a change of pace from pumpkin pie.
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2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons Land O Lakes® Butter melted
1 cup canned pumpkin
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 large Land O Lakes® Eggs
2 tablespoons sour cream, if desired
2 tablespoons real semi-sweet chocolate chips, if desired
Heat oven to 325°F. Place paper baking cups into muffin pan cups.
Combine cookie crumbs and butter in bowl. Press 1 tablespoon mixture unto bottom of each paper-lined muffin cup. Bake 5 minutes.
Beat pumpkin, sugar, cream cheese, pumpkin pie spice and vanilla in bowl until well mixed. Add eggs; beat well. Fill prepared muffin cups 3/4 full.
Continue baking 25-30 minutes. Cool completely. Remove tarts from pan. Cover; refrigerate. Garnish with sour cream, if desired.
Place chocolate chips in resealable plastic food bag. Microwave 20 seconds; knead bag. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle chocolate over tarts, if desired.
Recipe courtesy of NESTLÉ® USA.
Explore reviews fromour online community
My tarts came out very mushy and almost liquid, even after I turned up the heat to 365. Tasty mush though
Each year I make it I receive raves. Sweet with the tartness from gingersnaps