Pumpkin Spiced Butter Tarts With Whipped Cream Cheese
4.1(31)
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
⅓ cup butter (75 g), melted and cooled
½ cup brown sugar (100 g)
1 egg
⅓ cup corn syrup (110 g)
⅛ teaspoon nutmeg
⅛ teaspoon allspice
⅛ teaspoon ginger
⅛ teaspoon clove
½ teaspoon cinnamon
¼ cup pumpkin puree (85 g)
½ cup pecan (60 g), finely chopped
2 cups crescent dough (235 g)
Whipped Cream Cheese
1 cup cream cheese (125 g), softened
½ cup whipping cream (120 mL)
1 teaspoon vanilla extract
¼ teaspoon salt
Nutrition Info
Calories 633
Fat 49g
Carbs 45g
Fiber 1g
Sugar 24g
Protein 7g
How to Make It
1. Step
In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
2. Step
Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 – 25 minutes. Remove and allow to cool slightly.
3. Step
While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
4. Step
Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.
