Recipe by Cookie Queen
"Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house."
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cream cheese, softened
pumpkin pie spice
1 1/2 teaspoons
solid pack pumpkin
1 (12 fluid ounce) can
cream cheese, softened
1 (16 ounce) package
1 (7 ounce) jar
finely chopped pecans, divided
this was......awesome!!! I was wondering what I was going to make some new things for halloween so I just decided to try this out today and i was amazing, it did not stay in my kitchen long :)
I made these for Thanksgiving and everyone raved about them. The recipe made 96 plus I had enough left over to make a full size pie. I brought the left overs into work and everyone loved them there as well. Frosting was my favorite part!
Wow! So good! These were a big hit at my office Thanksgiving party. Next time I'll probably half the recipe though, but there definitely will be a next time!
These tarts take some time to make, but it's really fun to do! And delicious! I made them for a party, and people thought I had bought them. I plan to make them again this fall, and it will be part of my annual fall baking from now on! The frosting went fast for me by using the trick of putting it into a Ziploc bag, cutting off one small corner, and piping it on. **This recipe does make a LOT. I did half the recipe, and it made 48 tarts.**
Wow! Wanted to try something new for the holidays & this was perfect! Very simple but yet elegant!
These are lovely and nicely impressive. Buy yourself one of those wooden tools that is large on one end and small on the other for making the little cups out of the dough. It worked very well for me. The frosting on top was delightfully different!
I've made these tarts a couple of times and everyone absolutely LOVED them! I've never been asked so many times for a recipe! They take quite a bit of time and are a little pricy to make, but TOTALLY worth it!
I make these at least once a month. I make them gluten free by substituting rice flour for all purpose flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 189
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