Spiced Rum Pumpkin Tarts
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 20 tarts
Calories: 217kcal
- 20 frozen tart shells
- 1 ¼ cups pumpkin purée (not pie filling)
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice or sub ¼ teaspoon ginger,¼ teaspoon nutmeg)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¼ cup milk
- ¼ cup spiced rum or amber or dark rum
- ½ cup whipping cream
- ⅛ teaspoon cream of tartar
Preheat oven to 375 degrees. Arrange empty tart shells on a baking sheet.
Mix brown sugar and spices in a bowl.
Add eggs and beat til incorporated. Add milk and beat til incorporated.
Add pumpkin purée and mix well. Add rum and mix well.
Divide filling evenly among the tart shells.
Bake for 25 minutes or until toothpick in center come out clean.
Allow tarts to cool. Whip cream with cream of tartar and spoon or pipe a dollop in the center of each tart.
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-label]
Calories: 217kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 29mg | Sodium: 174mg | Potassium: 44mg | Fiber: 1g | Sugar: 4g