Pumpkin Pecan Tarts

  • on April 3, 2007
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Ingrients & Directions

1/2 c Milk
1/2 c Light cream
2 Eggs
1 1/2 c Pureed pumpkin
2/3 c Brown sugar
1 ts Cinnamon
1/2 ts Salt
1/2 ts Ginger
1/2 ts Cloves
1/2 ts Allspice
1 ts Vanilla
24 Unbaked tart shells

1 c Chopped pecans
2/3 c Brown sugar
3 tb Butter, melted
Whipped cream for garnish
Pecan halves for garnish

Place all filling ingredients in blender or food processor and blend
for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes.
Reduce heat to 275F and bake for 30 minutes more, or until a toothpick
inserted in the centre comes out clean. Let tarts cool.

For topping: Mix nuts and sugar. Stir in butter until mixture is
uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1
to 2 minutes. Serve with whipped cream and pecan halves.

24 Servings

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