Spiced Pumpkin Tartlets
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon Plus Spice Blend
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15
minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut
out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle);
press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with
pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes.
Remove tart shells from pan to cooling rack; cool completely. Repeat with
remaining crust to make 24 tart shells.
2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk
until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate
until ready to use.
3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open
star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop
pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if
Yield: 24 tartlets
Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3
g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg,
Fiber less than 1 g
Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice
Blend, if desired.
Tart shells and filling can be prepared up to 1 day in advance. Store shells in
resealable plastic food storage bag at room temperature. Store filling, covered,
in the refrigerator; fill tart shells just before serving.
Source: Pampered Chef