i'm not really a pumpkin fan but everyone who had these gave them rave reviews i added some chopped pecans for a little crunch
i'm not really a pumpkin fan but everyone who had these gave them rave reviews i added some chopped pecans for a little crunch
They turned out great! I didn't have mini pie pans or a 3" circle cutter so I just used a glass to make the circles and muffin pans for the molds. They were fantastic!
Really turned out nicely not too difficult to make definitely recommend using pie crust recipe that I found on here that was amazing it was Ruth's Grandma's pie crusts. Hoping to see how hosting my first thanksgiving goes with these babies.
Delicious filling. I used the Cook's Illustrated pie dough recipe. I fit 3" circles into mini muffin cup tins and filled with 1 Tbsp of filling. I baked at 350 but didn't brown like I would have liked. I had leftover dough and filling cut 4" circles fit them into regular size muffin cup tins filled baked @ 375 for 20 minutes--browned crust and delicious!
Really fun and just enough pumpkin pie after a big meal!
I didn't have time for cream cheese to soften so I put all the ingredients in a saucepan over medium/low heat. Then I used my immersion blender to make smooth. I even halved the recipe (a little tricky with the eggs) and it worked great! It filled 18 mini tart pies. Thanks for the recipe! I will use it again.
This is a great recipe and I usually don't change a thing! I do make my own homemade crust but that is personal preference. The store bought ones are quite good these days and will do very nicely when time is tight.
My son and I made this together. Instead of doing the mini pies we used the same ingredients and put into a 9" pie crust. We also used 2 tsp. of vanilla instead of 1. We cooked the pied at 350 for 30 minutes until it was set. After it cooled we topped with Redi Whip and it was delicious! It was also so simple to make. My son actually did most of it himself. YUM!
I am going to go ahead and call these "pumpkin tarts" because that is what they are! They are also really delicious - the cream cheese addition gives a creamy and slightly tangy flavour and makes the filling not overly sweet. My time-saving tip is to simply use frozen tart shells - turned out great and my family loved them! Definitely a keeper!!
Tasted too bland perhaps a different recipe for the filling
