Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Some unconventional ingredients come together to make a wonderful, quick holiday appetizer. The pumpkin and cinnamon sea salt provide a subtle fall flavor. Enjoy!

Recipe Summary

10 mins
10 mins
20 appetizers


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine the Diamond Crystal® Coarse Sea Salt and cinnamon in a small bowl; stir until well mixed.

  • Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat.

  • Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined.

  • Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells.

  • Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste.

  • Serve immediately, or refrigerate up to 2 hours until ready to serve.


You will not use all of the cinnamon sea salt for this recipe, but it stores great in a small glass jar in the cupboard, and is also wonderful on sweet potatoes. I do not add any salt to the cheese mixture, as the cinnamon sea salt topping provides plenty in the finished tart.

Nutrition Facts

178 calories; protein 4.5g; carbohydrates 7.2g; fat 14.6g; cholesterol 33mg; sodium 3092.9mg. Full Nutrition