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Pumpkin Pecan Tarts

Pumpkin Pecan Tarts

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YIELD

24 servings

PREP

10 min

COOK

45 min

READY

2 hrs

Ingredients

Filling
½ 118
CUP ML MILK
½ 118
2 2
LARGE LARGE EGGS
1 ½ 355
158
CUP ML BROWN SUGAR *
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML VANILLA EXTRACT
24 24
EACH EACH TART SHELLS
unbaked *
Topping
1 237
CUP ML PECANS
chopped
158
CUP ML BROWN SUGAR *
3 45
TABLESPOONS ML BUTTER
melted
1 1
X X WHIPPED CREAM
for garnish *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 68 82% 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?
Trans-fat Free, Low Carb, Low Sodium
 
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