Pumpkin Pie Tarts

The other day I was walking around Target without children which was a treat and I saw pumpkin pie pop tarts.  I was seriously tempted to buy these because I love all thing pumpkins, but I thought maybe I can make something like this at home.  Lucky for me the next day this recipe was posted by picky palate and saved me the trouble of having to create a recipe.  

Pumpkin Pie Tarts

Adapted from www.picky-palate.com

• 1 Cup canned pumpkin
• 1/4 Cup granulated sugar
• 1/4 Cup heavy whipping cream
• 1 egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

• 2 8 in pie crusts
• Soft (spreadable) butter
• granulated sugar
• Tablespoons ground cinnamon
• Fall or Halloween themed cookie cutter
• Melted chocolate for drizzling (optional)

1.  Preheat oven to 350 degrees F.  In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2.  Place rolled out pie crust on a parchment sheet.  Cut out pumpkin or other fall/Halloween shapes.  Place parchment sheet and cut outs on baking sheets.  Spread butter on each cut out then sprinkle with sugar and cinnamon.  Spoon about 2 Tablespoons of pumpkin pie filling around center of cut out leaving 1/4 inch border around edges.

3.  Bake for 25-30 minutes or until pie crust is golden brown on the edges and pumpkin pie is cooked through.  Let cool for 10 minutes on baking sheet then transfer to cooling rack.  Serve room temperature or chilled.  Drizzle with melted chocolate if desired before serving.

Notes:

The original recipe calls for 2 boxes of puff pastry.  I had one box in the freezer so I made some tarts with puff pastry and some with pie crust.  Both were good but I think I would make this recipe more often with pie crust because it is cheaper and I usually have the items on hand to make pie crusts.