Sunday, November 2, 2008
We had a little party at work on Friday and I wanted to bring in a little tasty to share. So I made these scrumptious pumpkin tarts. It's actually a Pampered Chef recipe (I used to be a kitchen consultant - briefly) and it's quick and just a little different from pie. The filling is just made up of 1 can of pumpkin, 2 cups of whipped topping, 1 tsp. pumpkin pie seasoning, and 1 - 3.4 oz box of cheesecake flavored pudding mix. I made the tart shells from ready-made pie crust that I used to cut star and round shapes using cookie cutters. I baked the empty shells in a mini-muffin pan for about 10 - 12 minutes at 400F. Once the tart shells had cooled, I filled them with the pumpkin filling. I had a lot of filling left over so I put it in a graham cracker crust and topped it with the left over whipped cream. I contemplated adding chocolate curls to the top but decided I didn't have to have chocolate on everything. I put this pie in the freezer and will probably have a piece before bed. This might be a recipe to try when you've been on a baking streak and don't want to have the oven on for one more day, or if you have a lot of pumpkin on your hands.