Spiced Pumpkin Tartlets-What Cookbook?

[rebeccastt]

Does anyone know what cookbook the Spiced Pumpkin Tartlets are in? I have look on CC and it didn't list that recipe. I'm making them this month and I've had customers ask me!! Yikes!

 

[chefjeanine]

I think they were in one of the Season's Best books. . .I used to make them alot. Great recipe! I always made the crusts ahead of time at home. If you do two recipes, you could make everything ahead of time and assemble them at the show.

Spiced Pumpkin Tartlets

Submitted by RINI

Ingredients:
1 package (15 ounces) refrigerated pie crusts (2 crusts)

1 can (15 ounces) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 teaspoon Cinnamon Plus Spice Blend

1 package (3.4 ounces) cheesecake instant pudding and pie filling

Powdered sugar (optional)

1/4 cup pecans, chopped

1 small orange (optional)

Directions:
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired.

Yield: 24 tartlets

Nutrients per serving: (1 tartlet): Calories 120, Total Fat 6 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 15 g, Protein 1 g, Sodium 120 mg, Fiber less than 1 g

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired.

Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

 

[siderits]

They were in SB Fall/Winter 2002-Tanya

 

[rebeccastt]

Thank you!

 

[ChefBeckyD]

Has anyone tried this using the Pumpkin Spice Jello Pudding? I'm making them for a show tomorrow and wondered how they would be?