Pumpkin Pop Tarts Recipe 455 Recipes

PUMPKIN TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
• 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 the filling is smooth.
• Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
• 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.
• Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

PUMPKIN "POP TARTS" RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat. 2. In a bowl, beat the pumpkin and cream cheese until combined. Add in the powdered sugar and pumpkin pie spice until full incorporated. Make sure there are no lumps. 3. Roll out one of the pie crusts onto the Silpat and spread the pumpkin mixture out evenly. Unroll the second crust and lay it on top. 4. Using a square cookie cutter, cut out the pop-tarts and lay them out on the baking sheet. Use a fork and seal the edges shut. Bake for 12 minutes or until the edges are golden. Let them cool on the pan while you are making the glaze. 5. For the glaze: In a sauce pan on medium heat, melt the butter and brown sugar until the sugar has dissolved. Add in the cream, vanilla, and salt and bring to a boil. Remove from heat and let it cool for about 5 minutes. Drizzle on top of the pop-tarts.