Spiced Rum Pumpkin Tarts

For years I have been making pumpkin pies with a hit of dark rum so these Spiced Rum Pumpkin Tarts are a natural extension.

I like the idea of pumpkin tarts for a few reasons.

One – I had a bit of pumpkin left over from making this Cadbury Pumpkin Cake.

Two – a pumpkin tart gives you a satisfying hit of pumpkin goodness in a controlled portion size and for far fewer calories than a whole piece of pie.

Three- they are just so darn good and easy to eat!

Sheet Pan of Spiced Rum Tarts

I was intrigued by recipes I was seeing for Fireball Cinnamon Whiskey pies so I initially gave the Fireball Cinnamon Whiskey a try in my tarts.  I found the whole thing just got lost in the cinnamon and spice profile of the pumpkin mix.

So I went back to my ‘roots’…. and tried Spiced Rum as a variation on the dark rum I usually put in my pumpkin pie.

I also like my pumpkin mix with normal milk – not evaporate or sweetened condensed.  Those make the pumpkin mixture too rich for my taste.  I want to use a fairly plain pumpkin mixture so the spicy rum and whipped cream topping  can shine through without being over the top.

 

 

Print Recipe
Spiced Rum Pumpkin Tarts Yum
Spiced Rum Pumpkin Tarts
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
tarts
Ingredients
  • 20 frozen tart shells
  • 1 1/4 cups pumpkin purée (not pie filling)
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice or sub 1/4 tsp ginger,1/4 tsp nutmeg)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup spiced rum or amber or dark rum
  • 1/2 cup whipping cream
  • 1/8 tsp cream of tartar
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
tarts
Ingredients
  • 20 frozen tart shells
  • 1 1/4 cups pumpkin purée (not pie filling)
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice or sub 1/4 tsp ginger,1/4 tsp nutmeg)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup spiced rum or amber or dark rum
  • 1/2 cup whipping cream
  • 1/8 tsp cream of tartar
Spiced Rum Pumpkin Tarts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees. Arrange empty tart shells on a baking sheet.
  2. Mix brown sugar and spices in a bowl.
  3. Add eggs and beat til incorporated. Add milk and beat til incorporated.
  4. Add pumpkin purée and mix well. Add rum and mix well.
  5. Divide filling evenly among the tart shells.
  6. Bake for 25 minutes or until toothpick in center come out clean.
  7. Allow tarts to cool. Whip cream with cream of tartar and spoon or pipe a dollop in the center of each tart.
Recipe Notes

Variation:  Use filling to fill  a 9"  pie shell.  Preheat oven to 475 degrees. Bake pie for 15 minutes at 475 degrees, then reduce the oven to 350 degrees and continue to bake pie for 45-55 minutes more. When a toothpick in the center comes out clean it is done.   Spoon or pipe dollops of whipped cream evenly around the pie.

Nutrition per tart:

Nutrition Facts
Spiced Rum Pumpkin Tarts
Amount Per Serving
Calories 217 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 29mg 10%
Sodium 174mg 7%
Potassium 44mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 47%
Vitamin C 1%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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For years I have been making pumpkin pies with a hit of dark rum so these Spiced Rum Pumpkin Tarts are a natural extension.

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