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.
Enjoy!!
Wow Lee...those look yummy!! I bet they were a HUGE hit...I am going to have to try that recipe!
ReplyDeleteHappy Monday to you!
Love,
Rob
Those look good. I am looking for easy things that I can modify to make them heart-healthy for my hubby for snacks, not that this isn't already fine, but he's had a heart attack and I need low fat, etc. I have that tart pan from Pampered Chef, and I think this recipe would be great for us to work with.
ReplyDeleteThanks for sharing!
Lynn