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Pumpkin Pecan Tarts

 
Fd97eb35bddf11238dcc 550
246

Delicious.

Yield

24

servings

Prep

10

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Filling
118 ml milk
118 ml light cream (half&half)
2 large eggs
355 ml canne pumpkin purée
158 ml brown sugar
*
5 ml cinnamon
2.5 ml salt
2.5 ml ginger
*
2.5 ml cloves
2.5 ml allspice
*
5 ml vanilla extract
24 each tart shells
unbaked
*
Topping
237 ml pecans
chopped
158 ml brown sugar
*
45 ml 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.

 

* 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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