Mini Pumpkin Tarts

Ingredients

  • 1 package refrigerated pie dough
  • 1 cup canned pumpkin
  • ¾ cup heavy cream
  • 1 large egg, beaten
  • ¼ cup dark brown sugar
  • 4 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • + 9 more ingredients
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • FOR WHIPPED CREAM TOPPING:
    • ½ cup cream
    • 1 ¼ tablespoons sugar
    • ¼ teaspoon vanilla
    • ½ tablespoon rum
    • ¼ teaspoon nutmeg

Preheat oven to 425°F. Unfold refrigerated pie dough and let rest for 20 minutes. Combine remaining ingredients and mix well. Using a 3″ biscuit cutter, cut out your 8 rounds from each pie dough disc. Press onto bottom and sides of ungreased mini muffin pan. Prick bottoms of tarts with a fork and...

View full recipe at SpringPad

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