Pumpkin Pecan Tarts
Delicious.
Yield
24 servingsPrep
10 minCook
45 minReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ½ | cup |
milk
|
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
canned 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 118 | ml |
milk
|
|
| 118 | ml |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
canned 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.
