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Description
These are great little pumpkin tarts that are super easy to make and taste absolutely delicious. The recipe comes from Catherine McCord’s new cookbook- Weelicious Lunches. The book has you “thinking outside the lunchbox” with more than 160 ideas for happier meals.
Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup pumpkin puree (unsweetened)
- 2 Tbsp. brown sugar (packed)
- 1/4 tsp. pumpkin pie spice
- flour (for rolling out the dough)
- 1 pkg. pie crust (pre-made)
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Directions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a small bowl, combine the pumpkin puree, sugar and spice.
- On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes.
- Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
- Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium240mg10% |
Potassium55mg2% |
Protein3g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A40% |
Vitamin C2% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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