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   Emily ;D

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October Recipe

Drum roll please! NEW recipe of the month! October is time for Spookiness or comforting food

MINI PUMPKIN TARTS

60 min.prep time 1:45total time

Topping

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/4 cup finely chopped pecans

2 tablespoons Land O Lakes® Butter, softened

Crust

3/4 cup Land O Lakes® Butter, softened

2 (3-ounce) packages cream cheese, softened

1 1/2 cups all-purpose flour

Filling

1 (14-ounce) can sweetened condensed milk

1 1/4 cups canned pumpkin

1 Land O Lakes® All-Natural Egg

1 teaspoon pumpkin pie spice*

Garnish

Whipped cream, if desired

Directions

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

Combine 3/4 cup butter and cream cheese in medium bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

Combine all filling ingredients in large bowl; beat with wire whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.

Bake for 25 to 28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to wire cooling rack.

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking. Spooky Bakings!

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