Recipe: Pumpkin Tarts

I made some pumpkin tarts on Friday - they didn't quite turn out how I wanted, so this recipe still needs tweaking. But I wanted to share because they're so darn good. I followed the pie recipe on the side of the can of pumpkin - with a few modifications.

Layered Pumpkin Cheesecake Tartlets

Ingredients:

1 cup brown sugar

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

pinch nutmeg

smidgen of ground clove

2 eggs, slightly beaten

14oz can pumpkin pure

1/2 cup cream

1/2 cup evaporated milk

8oz cream cheese, softened

24-36 unbaked 2" tart shells

Methods:

1. Mix the brown sugar with the spices.

2. Stir in the eggs.

3. Mix in the pumpkin.

4. Stir in the milk & cream.

Divide in half, set one aside.

5. Beat cream cheese into half the pumpkin mixture.

6. Spoon cream cheese until tart shells are 1/2 full. Freeze until firm. Top off with reserved pumpkin mixture.

7. Bake at 375F for approximately 30minutes or until set.

Enjoy!

Problems: the filling is too runny to allow the layers to sit on top of each other - which is why I added in the freezing step. I haven't actually tried this - my layers just sort of mixed together. The tarts were still delicious.

Also, if your cream cheese isn't soft enough, the filling won't be smooth. Again, still delicious.

I had extra filling with only 24 2" shells. So I filled a few ramekins. Again, delicious!

Let me know if you try these!