Pumpkin Tartlets

Total Time:
2 hr 25 min
Prep:
20 min
Inactive:
2 hr
Cook:
5 min

Yield:
about 48 tartlets
Level:
Intermediate

Ingredients
  • Nonstick cooking spray
  • 1 package powdered gelatin
  • 2 tablespoons cold water
  • 1/2 cup heavy cream
  • 8 ounces cream cheese, at room temperature
  • 3/4 cup brown sugar
  • 2 1/2 teaspoons pumpkin pie spice, divided
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • 1 (15-ounce) can pumpkin pie filling
  • 1 box gingersnap cookies
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
Directions
  • Spray 2 (24 count) mini muffin trays with nonstick cooking spray.

  • Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.

  • Set aside.

  • Heat the cream in a small pot over low heat until hot but not simmering. Remove it from the heat and whisk in the softened gelatin. Set aside and let cool to room temperature.

  • In the bowl of a standing mixer, add the cream cheese and beat until smooth. Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slowly drizzle in the heavy cream and gelatin mixture.

  • Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin. Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin. Cover with plastic wrap and refrigerate until set, about 2 hours.

  • To remove, put some hot water in a sheet tray. Put the muffin tins in the hot water for 30 seconds. Arrange a clean sheet pan on top of the muffin tin and invert. Carefully lift the muffin tray up to release the tarts. Arrange them on a serving platter.

  • In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice. Beat with a hand mixer until stiff peaks form. Put a teaspoon dollop of whipped cream on top of each tart before serving.


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