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Pumpkin Pecan Tarts

Pumpkin Pecan Tarts Pumpkin Pecan Tarts














Trans-fat Free, Low Carb, Low Sodium


½ cup milk
½ cup light cream (half&half)
2 large eggs
1 ½ cups canne pumpkin purée
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
1 cup pecans
cup brown sugar
3 tablespoons butter
1 x whipped cream
for garnish
1 x pecan halves
for garnish


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

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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?


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