"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Tartlets Recipe

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Pumpkin Tartlets image
Thelma and Louise

 

This recipe for Pumpkin Tartlets, by , is from The Stuckey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Brantley/Tracey Stuckey Schoenberger

Category:
Category:

Ingredients:  
Ingredients:  
1 package 2 pie crusts
1 can solid pack pumpkin
2 c thawed, frozen whipped topping
1 tsp cinnamon
1 package cheesecake instant pudding and pie filling

Directions:
Directions:
Preheat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12 in circle using lightly cut out 12 pastry pieces, press 1 into each cup of stoneware muffin pan. Bake 14-18 minutes. Let stand 5 minutes. Remove tart shells from pan to cooling rack, cool completely. Repeat with remaining crust to make 24 tart shells. Meanwhile, combine pumpkin, whip topping and spice blend. In bowl, whisk until smooth. Add pudding mix, whisk until smooth and thickened. Refrigerate until ready to use. Combine just before serving into shells.

Number Of Servings:
Number Of Servings:
24 tarts
Preparation Time:
Preparation Time:
50 min
Personal Notes:
Personal Notes:
Picture taken Grandma Stuckey's (Eleanor) funeral

 

 

 

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