It was a Quintessential Fall in Vermont
and the pumpkins were in abundance~!
The roadside farm stands are fabulous!
These decorated pumpkins adorned with
dried flowers were adorable!
I love Vermont!
I love the Fall!
I love Pumpkins!
Enjoy this delicious pumpkin delight!
Mini Pumpkin Tarts
1/4 c flour
1/4 c brown sugar
1/4 c finely chopped pecans
2 T butter, soft
3/4 c butter, soft
2 (3-oz.) pkg. cream cheese, soft
1 1/2 c flour
1 (14-oz.) can sweetened condensed milk
1 1/4 c canned pumpkin
1 t pumpkin pie spice
Whipped cream, if desired
Heat oven to 375°F. Combine all topping ingredients in small bowl; mix with fork until mixture resembles coarse crumbs.
Combine 3/4 cup butter and cream cheese in medium bowl; beat 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.
I am linking to the following favorite foodie parties:
Prairie Story Thursday Swap
Food on Fridays ~ Friday Favorites