Pumpkin Tarts


I wanted to try something a bit different than the usual pumpkin pie and also something that did not require me making a crust. Crushed cookies and butter make an easy and great alternative so tea biscuits were the answer. You can easily substitute cookies such as vanilla wafers, graham crackers or ginger snaps. Cream cheese taste so smooth and creamy when added to pumpkin and get your tart that little something extra. I used a large tart pan and was able to bake the entire batch at once. My pan was non-stick and high quality so I also did not have to worry about greasing and the tarts slid out easily.

2/3 cup crushed tea biscuits
2 tablespoons butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup Pure Pumpkin
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1 teaspoon vanilla extract
2 large eggs
whip cream, topping optional
ground cinnamon, topping optional

1. Pre-heat oven to 325F. Grease a non-stick muffin or tart pan.

2. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

3. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

4. Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with

Yields: 20 small tarts

7 Responses to Pumpkin Tarts

  • LOOKS SOOOO YUMMY!!!!

    XoXo
    Feride

  • They look just fabulous!! Could I somehow use fresh pumpkin for this? ‘Cause I happen to have half a pumpkin in the fridge…

  • Mm, fabulous! I love using crumbled cookies as crust as well. So much easier and it always tastes great.

    You’re making me seriously crave pumpkin over here. American pumpkins are SO expensive here… will resort to butternut for my 2nd annual Thanksgiving in Aus :)

  • Feride thanks so much they were and they are all gone now wahh.

    Rose yes you can just the exact sane way.

    Yasmeen I have heard that as well and they are ALWAYS expensive here.

  • i too hate to make a pie crust with the lack of time in hand. These tarts look alive and delicious!

  • Looks absolutely scrumptious. Pumpkins aren’t very expensive here but they aren’t American- not sure if that results in a different taste?

  • You all should just use canned pumpkin that’s what I do for all my pumpkin recipes.

    Thanks for stopping by :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Categories
check me out
My Eye

Get an email every time a new post is published.

join us
Thank You
All layouts and content are created specifically for this blog. Please do not use images, recipes or content without linking back and crediting thank you.