SusanBP0129
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jenf said:What cookbook is this recipe in? I was hoping to see a picture.
sarahmarie said:dont try to make the shells in the mini muffin pan. BURT AND DISFORMED! what did i do wrong? I thought you could do it in there.
sarahmarie said:dont try to make the shells in the mini muffin pan. BURT AND DISFORMED! what did i do wrong? I thought you could do it in there.
jenf said:What cookbook is this recipe in? I was hoping to see a picture.
ChefBeckyD said:I don't think it is in a big cookbook - it was in a Season's Best Cookbook - I want to say the Winter 2002 S/B?
These are awesome! I made them all then time for shows back then - I'll have to dust off that recipe for Nov. shows!
To make the spiced pumpkin tartlets, you will need the following ingredients: 1 package of refrigerated pie crust, 1 can of pumpkin puree, 3/4 cup of sugar, 1 tsp of pumpkin pie spice, 2 eggs, 1/2 cup of heavy cream, and 1/4 cup of chopped pecans. Roll out the pie crust and use a cookie cutter to cut out circles that fit into a muffin tin. In a separate bowl, mix together the pumpkin puree, sugar, pumpkin pie spice, eggs, and heavy cream. Pour the mixture into the pie crust circles and sprinkle with chopped pecans. Bake at 375 degrees for 20-25 minutes or until the crust is golden brown.
Yes, you can use any type of crust that you prefer for the tartlets. You can use a homemade crust or a different type of pre-made crust. Just make sure to adjust the baking time accordingly.
This recipe makes approximately 12 tartlets. However, it may vary depending on the size of your muffin tin and the thickness of your crust.
Yes, you can make the tartlets ahead of time. After they have cooled, you can store them in an airtight container in the refrigerator for up to 3 days. Before serving, you can reheat them in the oven for a few minutes to make them warm and crispy again.
Yes, you can use a different type of nut instead of pecans. Walnuts or almonds can be used as a substitute for pecans. You can also omit the nuts altogether if you have a nut allergy.