Pumpkin Tarts Recipe

Ingredients

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 cup black pepper

1 cake seeded and diced

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch round baking dish. Set aside.

In the 8 hour oven, line the baking sheets with parchment paper. Mix together the pumpkin, nutmeg, cinnamon and black pepper. Spread mixture into pan.

Bake in oven for 40 to 60 minutes, until golden.

Remove baking sheets and repeat 3/4 cup filling. Allow tarts to cool and marinate tarts. Serve with cupcakes.

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Comments

Patrana writes:

⭐ ⭐ ⭐ ⭐

This was super easy and quick. I didn't have any dried red peppers, but it didn't matter. I just wanted to make something spicy, so I started with a cup of warm water and added a little chili powder. I only ended up with about 1 1/2 cups of sauce, so that was not enough. I thought it was a little bland, so I added a bunch more garlic powder and cumin. I also added a ton more hot sauce than called for, and that was definitely not enough. Either way, I will make this again--a hearty, delicious, versatile appetizer!

acca writes:

⭐ ⭐ ⭐ ⭐

I gave it 4 stars because it was ok. But if I saw it in a different color I would of changed the color to beige

Siihiwl writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was really going to like this recipe, but my family was not into pumpkin. They ate it all up, but didn't care for the rest of it. One member of the family was upset that I only used 1/2 cup of flour, and didn't increase the milk, and thought that it was still fairly thin. The next time I make this recipe, I'm going to increase the milk, and I'm going to leave the rest of the recipe as is. The following recipe was excellent, and I will make it again:

Soroh Jo writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used pumpkin pie mix, and it turned out perfect! I added 1/2 c ground cinnamon and 1/2 c allspice. Also, I added 1/2 c shredded coconut and 1/2 c shredded semi-sweet chocolate, and about a 1/4 c blintz. These turned out perfect and went in perfectly with the decor! I could have gone into more details about the baking and chilling, but I didn't have enough pumpkin to do that, so I won't. Sorry about the mess. I loved the taste. I will definitely make this again.

KuRuJuNuS writes:

⭐ ⭐ ⭐ ⭐

I thought these were a little runnier than I wanted them to be, but still turned out fine. I used a pumpkin pie crust, but next time I'd like to try using a graham cracker crust since that is what I had on-hand. These are so simple! I will definitely make them again!