Pumpkin Tartlets

Name: Pumpkin Tartlets
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 48
Cuisine: Global
Ingredients: 177 milliliters brown sugar; 227 grams cream cheese, at room temperature; 1 package powdered gelatin; 1 box gingersnap cookies; 118 milliliters heavy cream; 237 milliliters heavy cream; 59 milliliters maple syrup; 3 Tbsps powdered sugar; 425 grams pumpkin pie filling; 3 teaspoons pumpkin pie spice, divided; 0 teaspoons salt; 59 milliliters sour cream; 2 teaspoons vanilla extract; 2 Tbsps cold water

Pumpkin Tartlets might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 76 calories. This recipe serves 48. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have pumpkin pie spice, water, powdered gelatin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes.

Instructions

Spray 2 (24 count) mini muffin trays with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Mini Muffin Tray

Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.

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Gelatin

Water

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Bowl

Set aside.

Heat the cream in a small pot over low heat until hot but not simmering.

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Cream

Equipment you will use

Pot

Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.

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Gelatin

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Whisk

In the bowl of a standing mixer, add the cream cheese and beat until smooth.

Ingredients you will need

Cream Cheese

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Blender

Bowl

Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula.

Ingredients you will need

Pumpkin Pie Spice

Brown Sugar

Vanilla

Salt

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Spatula

Bowl

Add the sour cream, maple syrup and pumpkin pie filling.

Ingredients you will need

Pumpkin Pie Mix

Maple Syrup

Sour Cream

Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.

Ingredients you will need

Heavy Cream

Gelatin

Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.

Ingredients you will need

Pumpkin

Ginger

Wrap

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Plastic Wrap

Muffin Tray

To remove, put some hot water in a sheet tray.

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Water

Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.

Ingredients you will need

Water

Equipment you will use

Muffin Tray

In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.

Ingredients you will need

Pumpkin Pie Spice

Powdered Sugar