![close up on a bunch of pumpkin tarts](https://cdn.statically.io/img/www.allrecipes.com/thmb/LMXpZiQzSGR31NpomJRHBnKQ7-0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/217130-pumpkin-tarts-ddmfs-3x4-13024-04427df7d3b44f28b8fad8ab04498786.jpg)
Ingredients
Pastry:
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12 ounces cream cheese, softened
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1 pound butter, softened
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¼ cup white sugar
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4 cups all-purpose flour
Pumpkin Filling:
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12 ounces cream cheese, softened
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1 cup brown sugar
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1 teaspoon pumpkin pie spice
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1 ½ teaspoons ground cinnamon
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½ teaspoon salt
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3 large eggs
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2 cups solid pack pumpkin
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1 (12 fluid ounce) can evaporated milk
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1 teaspoon vanilla extract
Topping:
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½ cup butter
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½ cup vegetable shortening
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8 ounces cream cheese, softened
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1 (16 ounce) package confectioners' sugar
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1 (7 ounce) jar marshmallow creme
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1 cup finely chopped pecans, divided
Directions
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Gather all ingredients and preheat oven to 350 degrees F (175 degrees C).
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To make the pastry dough: Cream 12 ounces of cream cheese, 1 pound of butter, and sugar together in a large bowl until thoroughly blended. Mix in flour, a little at a time, until dough is workable.
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Cut dough into 4 equal-sized pieces; roll the pieces into balls and refrigerate until needed.
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To make the filling: Mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until filling is smooth.
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Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces).
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Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill mini crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
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Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
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Mash 1/2 cup of butter, shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined; mix in confectioners' sugar and marshmallow creme until smooth and creamy.
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Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.
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Nutrition Facts (per serving)
313 | Calories |
21g | Fat |
29g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 48 | |
Calories 313 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 11g | 57% |
Cholesterol 60mg | 20% |
Sodium 191mg | 8% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 1g | 3% |
Total Sugars 18g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 51mg | 4% |
Iron 1mg | 6% |
Potassium 102mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.