Delicious bite-size Pumpkin Pies with Spiced Whipped Cream. Make them for Thanksgiving or any Holiday. They will be a hit on your dessert table.
|12||Tenderflake Tart Shells|
|2 cups||pure pumpkin puree|
|1/4 cup||brown sugar|
|1 1/4 cup||milk|
|2 tbsp||butter, melted|
|1 1/2 tsp||cinnamon|
|1/2 tsp||ground ginger|
|1 cup||35% whipped cream|
|1 tsp||pure vanilla|
1- Preheat oven to 350F.
2- Place 12 tart shells on a cookie sheet.
3- In a large bowl mix all ingredients of the filling.
4- Divide into the 12 tart shells.
5- Place in the oven, on the lowest rack, and bake for 30 minutes.
6- Remove from the oven, let rest at room temperature for one hour before topping with the whipped cream.
7- WHIPPED CREAM: Place all ingredients in a stand mixer, mix on high until firm peaks. Top each tart with whipped cream. Place in the refrigerator until ready serve.
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