Friday, October 22, 2010
When I saw these, I immediate loved the pumpkin feel. What a great idea to use a pumpkin shaped cookie cutter!
Taste wise, they were only OK for me. My favorite part of pumpkin pie is the filling, and these tarts were mostly crust. That being said, the filling was still delicious! Some of my other friends didn't mind all of the crust.
Recipe adapted from Picky Palate
1 Cup canned pumpkin
1/4 Cup granulated sugar
1/4 Cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 sheets (2 boxes) of puff pastry, thawed - I used one box and got creative with spacing my pumpkin cutter. I had some filling left over, but only spent money on one box.
3 Tablespoons melted butter
3 Tablespoons granulated sugar
1 1/2 Tablespoons ground cinnamon
1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry (I got five and then rerolled the scraps to get a sixth). Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.
3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. (This is hard, cook a little longer than you think they actually need). Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.