Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Fair Tale Feasts by Heidi E.Y. Stemple
- 7 oz of canned pumpkin (I used half of a 15 oz can)
- 1/4 cup of evaporated milk
- 1 egg
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
Combine all of the ingredients together in a bowl then mix thoroughly.
Mixing carefully while trying to ignore her brother
- 2 tbsp walnuts
- 2 tbsp brown sugar
- 1 tbsp cold butter, diced
Grind walnuts, brown sugar, and diced butter in a food processor. Pulse until it is crumbly. Set aside.
Cinnamon Whipped Cream:
- 1 cup of heavy whipping cream
- Powdered sugar to taste
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Beat together the the heavy whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a mixer until the cream is thick and fluffy. Place into the refrigerator until needed.
- 2 pre-made pie crusts
Preheat the oven to 425 degrees. Coat 2 mini muffin trays with cooking spray.
Lay the pie crusts out on a floured surface. Cut them into rounds using a cookie cutter or drinking glass upside down and pushing down firmly. You should be able to get approximately 10 tartlet shells from each pie shell. Gently press the rounds into the muffin tin. This is easier if you form them into a slight cup shape first so you don't poke a hole through them.
Pour 1 tablespoon of filling in each shell. Sprinkle 1 teaspoon of the walnut topping on top of each tartlet.
Place into the oven and bake for 13-15 minutes or until pie crusts are golden brown. Let cool. Serve topped with homemade cinnamon whipped cream. Enjoy.
Click here for a printable version of this recipe - For the Love of Cooking.net