Description
Delicious bite-sized pumpkin tarts with a buttery crust, creamy pumpkin filling, and a sweet pecan topping.
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
- 6 ounces 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 large Land O Lakes® Egg
- 1 teaspoon pumpkin pie spice
- Garnish
- Land O Lakes® Heavy Whipping Cream, whipped (if desired)
Instructions
- 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 1 1/2 cups 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.
Notes
Perfect for fall gatherings, these tarts combine buttery crust, spiced pumpkin filling, and a nutty sweet topping.
Nutrition
- Serving Size: 1 mini tart
- Calories: 130
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: —
- Unsaturated Fat: —
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: —
