Tuesday, September 14, 2010

Pumpkin Toffee Tarts

Pumpkin season is here again and these tarts will not disappoint. The flavor of toffee bits and pecans with spicy pumpkin is a wonderful combination.

Ingredients:
  • 18 unbaked tart shells
  • 1 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1/4 cup whipping cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • toffee bits
  • chopped pecans
  1. Preheat oven to 375ยบ
  2. Place tart shells on baking pan.
  3. Whisk together the pumpkin, sugar, cream, eggs, vanilla and spices until well blended.
  4. Spoon 1 teaspoon of toffee bits into each tart shell.
  5. Fill tart shells almost to the top with the pumpkin mixture.
  6. Sprinkle chopped pecans over top.
  7. Bake for 30 minutes.
  8. Serve plain or with a dollop of whipped cream.

24 comments:

  1. Oh boy! I know these would be a hit at our house. I really need to teach myself how to make GF tart shells. Looks fantastic, Betty! Bring on Pumpkin Season! :)

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  2. oh boy, another yummy looking recipe, will have to try it.
    Thanks Betty!

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  3. Great recipe and they look wonderful. This is a "must try recipe". With fall in the air thoughts turn to pumpkin. Thanks for the recipe.

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  4. Good Heavens! I seriously need to make these!

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  5. I think those would be a hit in my family. Thanks for the recipe

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  6. Great recipe with pumpkin season just around the corner I will be trying it! Thanks for sharing!

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  7. I love fall...and anything pumpkin. Your tarts look so good. Kathy

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  8. Oh Wow - somone just gave me some home made toffee - think I will have to use some on this. I just love fall foods - especially the fattening ones! lol

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  9. gracious goodness betty,
    these look fantastic, that is all i can say because i am drooling now.

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  10. I would love to make and try these Pumpkin Tarts. However, I do wonder how all the ladies who post comments can eat all the delicious things on this site. One Tart will cost me "big time in the calorie count. I must pass and eat a carrot!

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  11. A wonderful coincidence you posted a pumpkin recipe today. I had a spiced pumpkin latte this morning and it put me in the mood for more pumpkin stuff. I'm making these this weekend.

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  12. These look delicious! I love the idea of a sprinkle of toffee in the bottom. YUM Perfect company dessert!

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  13. you sent home 6. i came home with 0.

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  15. These look great - but what are toffee bits? Is that what they are called? Who makes them? I couldn't find them anywhere.

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  16. Joan - like the inside of a Skor chocolate bar. :) My son is allergic to pecans but I'll for sure be trying the toffee bits on top!

    Betty - I poured my extra pumpkin pie filling into some mini tart shells last year and found they went really soggy, really fast. Have you ever experienced this?

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  17. Joan..Skor toffee bits by Hershey's Chipits. You find them in the baking aisle where you find the chocolate chips. If you can't find those then just chop up Skor bars.

    Rachel Joy..pumpkin pie or tarts tend to get soggy when they sit for awhile..that is why they are best served the day you bake them. I put toffee bits or chopped pecans on the crust before pouring in the pie filling which helps to keep the tarts from getting too soggy.

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  18. I was thinking about putting them on the bottom too, thanks for the affirmation that it works!

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  19. Maybe this is a silly question, but is the whipping cream 1/4 c. whipped or is it 1/4 c. in liquid form? The instructions don't indicate to whip the cream, so I'm not sure if that was implied or if the 1/4 c. cream is just stirred into the mix. Thanks for clarifying!

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  20. Katie, Betty is not avialable to comment so I will take the liberty. In this recipe the whipping cream would not be whipped. You'd just stir in in like it says and bake the tarts. All the best.Love, (aunt) Anneliese

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  21. Oh good! I made the filling last night so I could just quickly whip up the tarts tonight and that is what I had done... but I was second-guessing myself. Thanks!

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  22. Oh Yum! I made these today for a fall brunch. They were delicious.

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