Pumpkins In Vermont

I am joining a PuMmpKin PaRty

hosted by my wonderful friend - Beth -

over @ Food As Art blog site!

I was so blessed!!!

Autumn ~ my favorite season ~

in Vermont ~ my favorite place!

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

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Topping
1/4 c flour
1/4 c brown sugar
1/4 c finely chopped pecans
2 T butter, soft
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Crust
3/4 c butter, soft
2 (3-oz.) pkg. cream cheese, soft
1 1/2 c flour
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Filling
1 (14-oz.) can sweetened condensed milk
1 1/4 c canned pumpkin
1 egg
1 t pumpkin pie spice
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Garnish
Whipped cream, if desired
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Directions
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.
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I am linking to the following favorite foodie parties:
Pumpkin Party
Prairie Story Thursday Swap
Foodie Friday
Food on Fridays ~ Friday Favorites