MINI PUMPKIN PIE TARTS
See Photo
Makes 8
Source: Southern Living
1 Recipe Butter Pastry, recipe below
1 cup milk
2 4-serving size pkg. butterscotch instant pudding and pie filling mix
2 15-oz. cans pumpkin
1 tsp pumpkin pie spice
Spiced Whipped Cream (opt)
1. Preheat oven to 450 degrees F.
Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.
Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
2. Bake 10-12 minutes or until golden. Cool on wire rack.
3. In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice.
4. Butter Pastry:
In bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt.
Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly.
Using fork, stir in 8-9 tablespoons ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap chill at lest 30 minutes.
5. Spiced Whipped Cream:
In a chilled medium mixing bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1/4 teaspoon pumpkin pie spice.
Beat with an electric mixer on medium speed until soft peaks form.
Makes 8
Source: Southern Living
1 Recipe Butter Pastry, recipe below
1 cup milk
2 4-serving size pkg. butterscotch instant pudding and pie filling mix
2 15-oz. cans pumpkin
1 tsp pumpkin pie spice
Spiced Whipped Cream (opt)
1. Preheat oven to 450 degrees F.
Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.
Line eight 4-3/8- to 5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
2. Bake 10-12 minutes or until golden. Cool on wire rack.
3. In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice.
4. Butter Pastry:
In bowl combine 2-1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt.
Using fork, cut in 1/3 cup chilled shortening and 6 tablespoons chilled unsalted butter cut into 1/2-inch pieces until crumbly.
Using fork, stir in 8-9 tablespoons ice water, 1 tablespoon at a time, until dough just starts to form. Knead 2 or 3 times in bowl. Wrap with plastic wrap chill at lest 30 minutes.
5. Spiced Whipped Cream:
In a chilled medium mixing bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1/4 teaspoon pumpkin pie spice.
Beat with an electric mixer on medium speed until soft peaks form.
