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Holidays & Entertaining

Talk about traditional family favorites, seasonal foods, party themes and throwing that next fabulous party.

pumpkin tarts

Smile  Hello, I am new.  I am having a special guest for Thanksgiving who is in the military and he loves pumpkin pie and has asked for 12 of them!!!!


 


I thought I might accomodate him by making pumkin tarts.  Would like to have a variety of types to choose from as we are having 11 other guests.  Help anyone?  We are in Missouri

when do we eat?
11/19/2009 9:38 PM
2 Replies to pumpkin tarts

Well, we have a few on our site:

http://www.bettycrocker.com/search/searchresults.aspx?terms=pumpkin+tarts

I think the ginger pumpkin tart sounds amazing!

http://www.bettycrocker.com/recipes.aspx/ginger-pumpkin-tart/915111fe-5708-4dcf-9daf-5fdb1803f1a7

Here is another unique one:

http://www.tablespoon.com/recipes/zesty-orange-pumpkin-tart-recipe/1/

Ingredients

  TOPPING
  • cup whipping cream
  • tablespoons powdered sugar
  • 1/2  teaspoon grated orange peel, if desired
  •   Pastry for Filled One-Crust Pie, page xxx
  FILLING
  • (16-oz.) can (2 cups) pumpkin
  • (12-oz.) can (1 1/2 cups) evaporated milk
  • 1/2  cup sugar
  • 1/3  cup orange marmalade
  • eggs, slightly beaten
  • teaspoon pumpkin pie spice
  • 1/2  teaspoon salt

Instructions

  1. Prepare pastry for Filled One-Crust Pie using 10-inch tart pan with removable bottom or 9-inch pie pan.
  2. Heat oven to 425°F. In large bowl, combine all filling ingredients; blend well. Pour into pastry-lined pan. Bake at 425°F. for 45 to 55 minutes or until knife inserted in center comes out clean. Cool; remove sides of pan.
  3. In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and orange peel; beat until stiff peaks form. Spoon or pipe over filling. Store in refrigerator.

Here is another fun one from Pillsbury:

http://www.tablespoon.com/recipes/pumpkin-tart-with-caramel-rum-raisin-sauce-recipe/1/

Ingredients

  Crust
  • (15-oz.) box Pillsbury® Refrigerated Pie Crusts
  •   Filling
  • 3/4  cup granulated sugar
  • 3/4  teaspoon ground cinnamon
  • 1/2  teaspoon ground ginger
  • 1/8  teaspoon ground cloves
  • 1/2  cup milk
  • can (15 oz) pumpkin (not pumpkin pie mix)
  • eggs
  Sauce
  • cup packed brown sugar
  • 1/4  cup whipping cream
  • 1/4  cup dark rum or 1 1/2 teaspoons rum extract plus 1/4 cup water
  • 1/4  cup dark corn syrup
  • 1/2  cup raisins

Instructions

  1. Place cookie sheet in oven on middle rack; heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom.
  2. In large bowl, mix filling ingredients. Pour into crust-lined pan.
  3. Place tart on cookie sheet in oven. Bake 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.
  4. In 2-quart saucepan, mix sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Serve sauce with tart. Cover and refrigerate any remaining tart and sauce.


11/20/2009 10:29 AM

Ah, here is another one:

http://www.tablespoon.com/recipes/pumpkin-cheese-tart-recipe/1/

Ingredients

  Crust
  • 1/3  cup quick-cooking oats, ground, if desired*
  • cup gingersnap cookie crumbs (about 20 cookies)
  • tablespoons butter or margarine, melted
  • 1/4  teaspoon ground cinnamon
  •   Cream Cheese Filling
  • containers (8 oz each) reduced-fat cream cheese
  • 1/3  cup granulated sugar
  • tablespoons fat-free (skim) milk
  • tablespoon all-purpose flour
  • 1/2  teaspoon vanilla
  • egg
  Pumpkin Filling
  • cup canned pumpkin (not pumpkin pie mix)
  • 1/3  cup packed brown sugar
  • 1/2  teaspoon pumpkin pie spice
  •   Caramel Sauce
  • 1/2  cup packed brown sugar
  • 1/4  cup fat-free (skim) milk
  • 1/4  cup corn syrup
  • tablespoons water
  • tablespoon butter or margarine
  • 1/4  teaspoon vanilla

Instructions

  1. Heat oven to 375°F. Spray 10-inch tart pan with removable bottom with cooking spray. In small bowl, mix crust ingredients. Press in bottom and up side of pan. Bake 6 to 8 minutes or until set; set aside.
  2. In large bowl, beat cream cheese filling ingredients with electric mixer on medium speed until smooth and creamy. Reserve 2/3 cup cream cheese filling; set aside.
  3. In small bowl, mix pumpkin filling ingredients. Add to remaining cream cheese filling; mix well. Spoon into crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Swirl with knife to marble mixtures. Bake 25 to 30 minutes or until set. Cool 10 minutes. Remove side of pan. Serve warm, or cool 1 hour and refrigerate until serving time.
  4. Just before serving, in 1-quart saucepan, heat caramel sauce ingredients to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Serve warm over tart. Cover and refrigerate any remaining tart.
11/20/2009 10:38 AM

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