Petite Pumpkin Toffee Tarts – a delicious recipe with pumpkin puree, brown sugar, whipping cream, eggs, vanilla, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Arrange oven racks in top and bottom thirds of oven.
2
preheat oven to 375u00b0F.
3
Place tart shells on 2 large baking sheet leaving a bit of space between them.
4
thaw at room temperature for 10 minutes.
5
Meanwhile finely chop skor bars and place a teaspoon into each shell.
6
In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
7
Fill shells nearly to the top and place a peacan half on each.
8
Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
9
Serve warm or cool .
10
If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
11
Also delicious served with ice cream.
6413
kcal
Calories
658
g
Fat
145
g
Carbs
88
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (255 g) packages frozen mini tart shells (about 36), 3 (39 g) Skor candy bars, 1 cup unsweetened pumpkin puree, 1/3 cup lightly packed brown sugar, and more.
Yes, Petite Pumpkin Toffee Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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