Mini Pumpkin Tarts
Recipe from The Food Channel

These precious little tarts are so easy to make. Just add a dollop of whipped cream and a sprinkle of nutmeg to finish.



by 7  people


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Ingredients
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    1   package 
    refrigerated pie dough
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    1   cup 
    canned pumpkin
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    3/4  cup 
    heavy cream
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    1   
    large egg, beaten
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    1/4  cup 
    dark brown sugar
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    4   tablespoons 
    pure maple syrup
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    1   teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    ground ginger
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    1/4  teaspoon 
    ground nutmeg
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    1/4  teaspoon 
    salt

Directions
1.
Preheat oven to 425 degrees F.
2.
Unfold refrigerated pie dough and let rest for 20 minutes.
3.
Combine remaining ingredients and mix well.
4.
Using a 3-inch biscuit cutter, cut out your 8 rounds from each pie dough disc.
5.
Press onto bottom and sides of ungreased mini muffin pan. Prick bottoms of tarts with a fork and par bake for 15 minutes or until lightly golden.
6.
Fill each tart with 1-2 teaspoons of pumpkin mixture. Bake 15 minutes, but watch carefully as they are much smaller and can darken easily.
7.
Cool slightly in the muffin pan. Remove to a wire rack to cool completely.
8.
Using a large plastic baggie, place whipping cream mixture into baggie. Clip a very small tip off of one of the corners.
9.
Squeeze a small circle on top of each tart and sprinkle with nutmeg and serve.
FOR THE WHIPPED CREAM TOPPING:

1.
Put your beaters and bowl you'll be using to make the whip cream topping in the freezer for 30-45 minutes to make sure they are cold. Pour cream in the bowl and beat until the cream starts forming. Add remaining ingredients and beat until peaks form.
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