Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream
My daughter came home with a book from her school library called “Fairy Tale Feasts” A literary cookbook for young readers & eaters. First of all, how cool is it that she checked out a cookbook? I love that! Anyway, after reading the book and looking at all of the recipes, she decided to make these little mini pumpkin tartlets with homemade cinnamon whipped cream and we had so much fun together. The combination of the spicy pie, the crunchy walnut topping, and the creamy whipped cream was fantastic. The whole family loved these mini pies and my daughter was filled with pride over her creation.
How to Make Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream:
- 7 oz of canned pumpkin (I used half of a 15 oz can)
- 1/4 cup of evaporated milk
- 1 egg
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
Combine all of the ingredients together in a bowl then mix thoroughly.
- 2 tbsp walnuts
- 2 tbsp brown sugar
- 1 tbsp cold butter, diced
- 1 cup of heavy whipping cream
- Powdered sugar to taste
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 pre-made pie crusts
Lay the pie crusts out on a floured surface. Cut them into rounds using a cookie cutter or drinking glass upside down and push them down firmly. You should be able to get approximately 10 tartlet shells from each pie shell. Gently press the rounds into the muffin tin. This is easier if you form them into a slight cup shape first so you don’t poke a hole through them.
Pour 1 tablespoon of filling in each shell. Sprinkle 1 teaspoon of the walnut topping on top of each tartlet.
Place into the oven and bake for 13-15 minutes or until the pie crusts are golden brown. Let cool. Serve topped with homemade cinnamon whipped cream. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net