Fluffypumpkintartlets Recipes

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PUMPKIN TARTS



Pumpkin Tarts image

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

12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
3 eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

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 TARTLETS



Pumpkin Tartlets image

Provided by Sandra Lee

Categories     dessert

Time 2h25m

Yield about 48 tartlets

Number Of Ingredients 15

Nonstick cooking spray
1 package powdered gelatin
2 tablespoons cold water
1/2 cup heavy cream
8 ounces cream cheese, at room temperature
3/4 cup brown sugar
2 1/2 teaspoons pumpkin pie spice, divided
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup sour cream
1/4 cup maple syrup
1 (15-ounce) can pumpkin pie filling
1 box gingersnap cookies
1 cup heavy cream
3 tablespoons powdered sugar

Steps:

  • Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
  • Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
  • Set aside.
  • Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.
  • In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.
  • Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.
  • To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.
  • In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.

PECAN PUMPKIN TARTLETS



Pecan Pumpkin Tartlets image

These have great stage presence! Just as cute as can be! They are as easy as they are cute so make extra, they are delicious! Cook time includes the cooling time.

Provided by R.Lynn

Categories     Tarts

Time 1h

Yield 24 Tartlets, 24 serving(s)

Number Of Ingredients 11

1 (15 ounce) package rolled refrigerated pie crusts (2 crusts)
1 egg, slightly beaten
1 cup canned pumpkin
2 tablespoons light cream or 2 tablespoons milk
1/3 cup sugar
1 1/2 teaspoons flour
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/8 teaspoon salt
pecan halves

Steps:

  • Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside.
  • In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet.
  • Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.

Nutrition Facts : Calories 111, Fat 6.2, SaturatedFat 2, Cholesterol 9.3, Sodium 154.8, Carbohydrate 12.6, Fiber 0.5, Sugar 3.9, Protein 1.2

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