https://www.copymethat.com/r/RxT0UPEfs/spiced-pumpkin-tartlets/
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RxT0UPEfs
2024-05-04 16:10:54
Spiced Pumpkin Tartlets
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Recipe from The Pampered Chef
Servings: 24
Servings: 24
Ingredients
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 1 can (15 ounces) solid pack pumpkin
- 2 cups thawed, frozen whipped topping
- 1 teaspoon Pumpkin Pie Spice
- 1 package (3.4 ounces) cheesecake instant pudding and pie filling
- Powdered sugar (optional)
- ¼ cup pecans, chopped
- 1 small orange (optional)
Steps
- 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 to 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.
- 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.
- 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 desired.
Notes
- 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.\
- I use homemade whipped cream in place of the cool whip.