Pumpkin Pie Tart Slices
We've been enjoying the best temperatures right now, lower 60's is just heaven for us poor folks stuck in the hot Arizona sun.
With that, comes the yearning for Fall, for the changing of leaves, for soups and stews and for pumpkin, or in my case.....Pumpkin Pie.
The difference with this recipe is that you make it in a cookie sheet instead of a pie dish and you can cut it into small or big rectangles....it's more of a tart, thinner, flakier, but still the same ol' taste.
1 (15 oz) can pumpkin
1/4 Cup granulated sugar
1/4 Cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 box puff pastry, thawed
3 Tablespoons melted butter
3 Tablespoons granulated sugar
1 1/2 Tablespoons ground cinnamon
1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.
3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack.
Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.