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Pumpkin pie is wonderful. Mini Pumpkin Tarts are even better. They are easy to make with the Slow Cooker Pumpkin Butter. One bite and you will be in love with these little tarts. A recipe from Seduction in the Kitchen.
As I said yesterday this post is part two of my sugar pumpkin recipes. The idea for doing this two part recipe actually came to me after I had ordered on Zulily this mini pie pan. It just happens to arrive the day after I had made the Slow Cooker Pumpkin Butter.
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This little pie pan is so cute. When I saw it on Zulily, I had to have it. Yes, it was an impulse buy, but I figured it is a treat for me. It was after all my birthday. I was excited to use it. The pumpkin butter was sitting in the slow cooker, mini pumpkin tarts it was!
Pie crust making, I admit, I hate making it. Pre-made store bought is my friend. Most of what you can buy is very good, plus it is super easy to use for this mini pie pan. Simply roll it out, use the cutter that comes with it to cut out the crust circles.
The little dough cutter that comes with the pan is so cute. The dough fits perfect in the cavities. Plus you can flute the edges of the dough with it. This pan makes such cute tarts. I see nut tassies being made with it when comes time for Christmas cookies.
When the tarts were baking up, they smelled wonderful. The aroma coming from the oven was drool worthy. The filling I had made in the slow cooker really makes these tarts pop with flavor.
With Thanksgiving coming up, these tarts are perfect. I know after the big meal, a little dessert is all I want. These tarts are perfect for that reason. They are bite size and delicious.
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Mini Pumpkin Tarts
Mini Pumpkin Tarts are easy to make with the Slow Cooker Pumpkin Butter. One bite and you will be in love with these little tarts.
Ingredients
- 1 cup Pumpkin Butter
- 1 pkg pie crust
- 1/4 cup whipped topping
Instructions
- Preheat the oven to 350
- Roll out the pie crust, using the dough cutter that comes with the mini pie pan, cut out the circles to fit into each cavity.
- Spoon a tablespoon of the pumpkin butter into each of the mini pie cavities.
- Bake for about 8-9 minutes. It just till the crust turns a nice golden color.
- Take out the oven and allow to cool
- Remove the tarts from the pan. Garnish with a little the whipped topping and ENJOY!
Notes
You could use a mini muffin pan if you do not have this mini pie pan, Just need to use best guess on cutting the dough to fill the mini muffin pan.
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Olivia
Monday 2nd of April 2018
MMMmmm who doest like pumpkin??? This looks amazing!