Pumpkin Pecan Tarts
288
Delicious.
Ingredients
| Filling | |||
| ½ | cup |
milk
|
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
canne pumpkin purée
|
|
| ⅔ | cup |
brown sugar
|
* |
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
|
* |
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
allspice
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 24 | each |
tart shells
unbaked |
* |
| Topping | |||
| 1 | cup |
pecans
chopped |
|
| ⅔ | cup |
brown sugar
|
* |
| 3 | tablespoons |
butter
melted |
|
| 1 | x |
whipped cream
for garnish |
* |
| 1 | x |
pecan halves
for garnish |
* |
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.
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Nutrition Facts
Serving Size 36g (1.3 oz)Amount per Serving
Calories 6882% of calories 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?
