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Pumpkin Pecan Tarts

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Pumpkin Pecan Tarts

Delicious.

 

Yield

24 servings

Prep

10 min

Cook

45 min

Ready

2 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
Filling
½ cup milk
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½ cup light cream (half&half)
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2 large eggs
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1 ½ cups canned pumpkin purée
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cup brown sugar
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1 teaspoon cinnamon
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½ teaspoon salt
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½ teaspoon ginger
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½ teaspoon cloves
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½ teaspoon allspice
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1 teaspoon vanilla extract
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24 each tart shells
unbaked
*
Topping
1 cup pecans
chopped
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cup brown sugar
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3 tablespoons butter
melted
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1 x whipped cream
for garnish
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1 x pecan halves
for garnish
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Ingredients

Amount Measure Ingredient Features
Filling
118 ml milk
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118 ml light cream (half&half)
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2 large eggs
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355 ml canned pumpkin purée
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158 ml brown sugar
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5 ml cinnamon
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2.5 ml salt
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2.5 ml ginger
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2.5 ml cloves
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2.5 ml allspice
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5 ml vanilla extract
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24 each tart shells
unbaked
*
Topping
237 ml pecans
chopped
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158 ml brown sugar
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45 ml butter
melted
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1 x whipped cream
for garnish
* Camera
1 x pecan halves
for garnish
* Camera

Directions

Place all filling ingredients in blender or food processor and blend for 2 minutes.

Pour into tart shells and bake at 425F for 15 minutes.

Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean.

Let tarts cool.

For topping: Mix nuts and sugar.

Stir in butter until mixture is uniformly moist.

Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 6882% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 70mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 50% Vitamin C 1%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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