Cinnamon Toasted Pumpkin Pie Tarts
Mini pumpkin tarts are an adorable, tasty and easy fall treat
Servings 16 pumpkin pie tarts
Calories 401kcal
Ingredients
- 1 cup canned pumpkin
- 1/4 cup granulated sugar
- 1/4 cup heavy whipping cream
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 4 sheets (2 boxes) of puff pastry thawed
- 3 Tablespoons melted butter
- 3 Tablespoons granulated sugar
- 1 1/2 Tablespoons ground cinnamon
- Melted chocolate for drizzling (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
- Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry.
- Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon.
- Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.
- Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through.
- Let cool for 10 minutes on baking sheet then transfer to cooling rack.
- Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.
Nutrition
Calories: 401kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 177mg | Potassium: 79mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2518IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg