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Pumpkin Tarts Recipe

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This recipe for Pumpkin Tarts is from The Churchill 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!
Category:
Category:
Ingredients:  
Ingredients:  
Tart Pastry
12 oz. cream cheese, softened
1 lb. butter, softened
¼ cup white sugar
4 cups flour
Filling
12 ounces cream cheese, softened
1 cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon
¼ tsp.salt
3 eggs
2 cups pumpkin
1 (12 oz.) can evaporated milk
1 tsp. vanilla
Directions:
Directions:
1. Preheat oven to 350.
2. Make the pastry dough by creaming the cream cheese with the butter and sugar in a large bowl until well blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal pieces, roll the dough into balls, and refrigerate until needed.
3. To make the filling, mash 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 mixing after each. Mix in the pumpkin, evaporated milk, and vanilla until the filling is smooth.
4. Cut each dough ball in half, and cut each half into 12 pieces (total 96). 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 dough again.
5. Bake until the filling is set and the crusts will be lightly browned; 25 to 30 minutes.
I served these with a touch of Cool Whip and a whole pecan on top.
Personal Notes:
Personal Notes:
Delicious! Very appealing!

 

 

 

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