Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream
Servings 24 Mini Tartlets
Equipment
- 2 Mini Cupcake Trays
- Hand mixer
Ingredients
Pumpkin Filling:
- 7 oz of canned pumpkin I used half of a 15 oz can
- ¼ cup of evaporated milk
- 1 egg
- ¼ cup of brown sugar
- ¼ cup of white sugar
- ½ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp ground cloves
- ⅛ tsp nutmeg
Walnut Topping:
- 2 tbsp walnuts
- 2 tbsp brown sugar
- 1 tbsp cold butter diced
Cinnamon Whipped Cream:
- 1 cup of heavy whipping cream
- Powdered sugar to taste
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
Other Ingredients:
- 2 pre-made pie crusts
Instructions
- Make the pumpkin filling by combining all of the ingredients together in a bowl then mix thoroughly.
- Make the walnut mixture by grinding the walnuts, brown sugar, and diced butter in a food processor. Pulse until it is crumbly. Set aside.
- Make the cinnamon whipped cream by beating together the heavy whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a hand mixer until the cream is thick and fluffy. Place into the refrigerator until needed.
- Preheat the oven to 425 degrees. Coat 2 mini muffin trays with cooking spray.
- Prepare the crusts by laying 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 the pumpkin 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.