More Great Recipes: Dessert | Oven | Tart

Pecan Pumpkin Tartlets


User Avatar
Member since 2007

Serves 24 | Prep Time | Cook Time 25

Ingredients

1 package rolled refrigerated pie crusts (2 crusts) -- (15 ounce)
1 egg -- slightly beaten
1 cup canned pumpkin
2 tablespoons half-and-half or light cream or milk
1/3 cup sugar
1 1/2 teaspoons flour
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/8 teaspoon salt
pecan halves


Preheat oven to 375.


Let piecrust stand according to package directions.


Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles.


Reserve scraps for any tears that may need repaired.


Set aside.


In a medium bowl, stir together egg, pumpkin and half and half.


Stir in sugar, flour, lemon peel, spice, vanilla and salt.


Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup.


Place a pecan half on top of each tartlet.


Bake 25 minutes or until crust is browned and filling is set.


Cool on wire rack.


Store in an airtight container in the refrigerator within 2 hours of baking.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter