Spiced Rum Pumpkin Tarts
Servings: 20 tarts
Calories: 217kcal
Ingredients
- 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
Instructions
- 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.
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-label]
Nutrition
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