jenniferlynne
- 1,995
Spiced Pumpkin TartletsSpiced Pumpkin Tartlets
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 Pantry Cinnamon Plus(TM) Spice Blend
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)
Directions:
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle using lightly floured Baker's Roller(TM). Using 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 Stoneware Muffin Pan using Mini-Tart Shaper. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to Stackable Cooling Rack; cool completely. Repeat with remaining crust to make 24 tart shells.
2. Meanwhile, combine pumpkin, whipped topping and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
3. Lightly sprinkle tart shells with powdered sugar using Flour/Sugar Shaker, if desired. Attach open star tip to Easy Accent(R) Decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans using Food Chopper; sprinkle over tartlets. Zest orange using Lemon Zester/Scorer; sprinkle zest over tartlets, if desired.
Yield: 24 tartlets
Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg, Fiber less than 1 g
Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus(TM) Spice Blend, if desired.
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.
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 Pantry Cinnamon Plus(TM) Spice Blend
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)
Directions:
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle using lightly floured Baker's Roller(TM). Using 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 Stoneware Muffin Pan using Mini-Tart Shaper. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to Stackable Cooling Rack; cool completely. Repeat with remaining crust to make 24 tart shells.
2. Meanwhile, combine pumpkin, whipped topping and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
3. Lightly sprinkle tart shells with powdered sugar using Flour/Sugar Shaker, if desired. Attach open star tip to Easy Accent(R) Decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans using Food Chopper; sprinkle over tartlets. Zest orange using Lemon Zester/Scorer; sprinkle zest over tartlets, if desired.
Yield: 24 tartlets
Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg, Fiber less than 1 g
Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus(TM) Spice Blend, if desired.
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.