0 from 0 votes
Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 24 Mini Tartlets
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Filling:
- 7 oz of canned pumpkin I used half of a 15 oz can
- ¼ cup of evaporated milk
- 1 egg
- ¼ cup of brown sugar
- ¼ cup of white sugar
- ½ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp ground cloves
- ⅛ tsp nutmeg
Walnut Topping:
- 2 tbsp walnuts
- 2 tbsp brown sugar
- 1 tbsp cold butter diced
Cinnamon Whipped Cream:
- 1 cup of heavy whipping cream
- Powdered sugar to taste
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
Other Ingredients:
- 2 pre-made pie crusts
Instructions
- Make the pumpkin filling by combining all ingredients in a bowl and mixing well.
- Make the walnut mixture by grinding the walnuts, brown sugar, and diced butter in a food processor. Pulse until it is crumbly. Set aside.
- Make the cinnamon whipped cream by beating together the heavy whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a hand mixer until the cream is thick and fluffy. Place into the refrigerator until needed.
- Preheat the oven to 425 degrees. Coat 2 mini muffin pans with cooking spray.
- Prepare the crusts by laying the pie crusts out on a floured surface. Cut them into rounds using a cookie cutter or drinking glass upside down and push them down firmly. You should be able to get approximately 10 tartlet shells from each pie shell.
- Gently press the rounds into the muffin pan. It's easier to form them into a slight cup shape first so you don't poke a hole through them.
- Pour 1 tablespoon of the pumpkin filling into 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 the pie crusts are golden brown. Let cool.
- Serve topped with homemade cinnamon whipped cream. Enjoy.
Cup of Yum