How to make mini pumpkin tarts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a mixing bowl, add pumpkin puree, maple syrup, cinnamon, ginger, cloves, nutmeg, and a pinch of table salt; whisk together.

Add 1 egg and pure vanilla extract to the mixture; whisk until just blended.

Roll out the dough to just thicker than an eighth of an inch.

Use a 3 and 1/2 inch cookie cutter to cut out rounds from the dough; you'll need 10 rounds.

Gather scraps and roll them out to make 2 more circles if needed.

Lightly grease a standard size muffin tin with cooking spray.

Press each round into the muffin tin, ensuring there are no air bubbles and the dough comes up about 4 of an inch from the top.

Pour the filling into the crusts, filling them about halfway.

Bake the tarts at 375°F with the oven rack in the lower third until the crusts are golden brown and the centers jiggle slightly when nudged.

Let the tarts cool on a cooling rack for about 10 minutes.

Make the topping by combining chopped toasted pecans, a little cinnamon, and brown sugar in a food processor; process until finely ground.

Use a pairing knife or small metal spatula to gently remove the tarts from the muffin tin.

Serve the mini tarts warm or at room temperature, sprinkled with the strucel topping just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens