Pumpkin Tarts

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Prep Time

20mins

time to table icon

Time to Table

1hr 10mins

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Serves

8

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Ingredients

  • 1 box refrigerated pie crust dough
  • 15 ounce can pumpkin puree
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup frozen light whipped topping, thawed

Ingredients

  • 1 box refrigerated pie crust dough
  • 15 ounce can pumpkin puree
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup frozen light whipped topping, thawed

Directions

  1. Place a large cookie sheet in the oven. Heat the oven to 400 degrees.
  2. Unroll the pie crusts on a work surface. Cut 8 (4 1/2-inch) circles from each crust. Fit in the bottom and up the sides of 8 (4-inch) tart pans with removable bottoms. Set aside.
  3. In a blender container, combine the pumpkin, cottage cheese, sugar, eggs and pumpkin pie spice. Cover and blend for 30 to 45 seconds, or until smooth and creamy. Divide the mixture evenly among the tart pans.
  4. Place the filled tart pans on the heated cookie sheet. Bake the tarts for 20 minutes or until filling is set and knife inserted in center comes out clean. Cool at room temperature for 30 minutes.
  5. Serve immediately or cover loosely and refrigerate up to 24 hours.
  6. Push the bottom of the tart pans up to remove the sides of tart pans. Garnish each tart with whipped topping.
  • Calories:194
  • Cholesterol:51
  • Dietary Fiber:2
  • Protein:6
  • Sat Fat:3
  • Sodium:181
  • Sugars:16
  • Total Carbohydrate:27
  • Total Fat:7

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