Cookbook

Pumpkin Tartletts

« Back to Cookbook

1

By Tracy Bush

Print
  • A quick and easy allergy-friendly dessert that will be gone as fast as you make them! The key to this recipe is to make sure the muffin tin is greased properly and to use a plastic frosting knife to gently remove the tartlet.

Ingredients

  • Baking Spray (or) Oil of your choice
  • 2 Boxes Enjoy Life Foods Snickerdoodle Cookies
  • 1/2 Can Pumpkin
  • 1/2 Cup Milk (can use non-dairy also)
  • 1/4 Cup Sugar
  • 1 Tablespoon Cornstarch (can substitute with Tapioca or Potato)
  • 1 Teaspoon Ener-G Powdered Egg Replacer (or) 1 Egg
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Allspice
5 (Rated by 1 moms)
PREP TIME 20 Min READY IN 35 Min
COOK TIME 15 Min SERVINGS 24
MAIN INGREDIENT Vegetable
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Thanksgiving
COOKING METHOD Oven

Preparation

  1. Preheat oven to 350°. Prepare a mini muffin tin by spraying it with baking spray or using oil.
  2. On waxed paper, use a rolling pin or the palm of your hand to flatten each Snickerdoodle cookie as evenly as you can. Gently place one cookie in each mini muffin indent to form a small pie shell.
  3. In a large bowl, combine the rest of the ingredients. Beat with an electric mixer, scraping the sides to ensure an even mixture. Spoon enough pumpkin batter into each shell but do not fill more than half way (this will cause it to bubble over and crust it to the pan).
  4. Bake for 15-20 minutes until the pie shell starts to slightly brown . Cool completely before trying to remove the tartlets to ensure a solid treat.

Rating

Post Powered by RESPECT not THUMPS

1 REVIEW

Tracy Bush - commented on Nov. 14, 2012

This was taste-tested on a very picky eater who scoffed them down. Guaranteed to be a new favorite Holiday treat.