Desserts No-bake Seasonal

Pumpkin Cream Cheese Tarts

DSC_8781_2

I went to the grocery store the other day, and there was a whole section devoted to pumpkin. They had canned pumpkin, pumpkin cider, pumpkin syrup, pumpkin cookies, pumpkin chips and really just about anything you can think of in pumpkin. Needless to say, I took a 15 minute detour on my shopping trip and came home with way more pumpkin stuff than I needed. I realize that it’s only September and still very hot in San Diego, but I always consider September to be game for Fall baking. I also always stock up on pumpkin at the start of the season because of one fateful day a few years ago when the grocery store ran out of pumpkin when I was in need. It still haunts me to this day.

These tarts turned out to be SO good, and I am really proud of them! They are super easy and do not involve any baking, which is always a plus since our entire house turns into a sauna when the oven is on. I wanted to take pictures this morning that involved taking a bite out of one of them so it turned into my husband and I eating an entire tart for breakfast because it was so yummy. Then I realized that I had not put the memory card back in my camera so we had to get another one out. Breakfast of champions! 

DSC_8763_2

Pumpkin Cream Cheese Tarts:
Oreo Crust
20 oreo cookies
1/4 cup melted butter

Combine the oreo cookies, including the frosting, in a food processor until they are all crumbs.

DSC_8682_2

Add the melted butter and combine with a spoon. Press into mini tart pans (or even a whole pie plate) and freeze for an hour. You can also refrigerate for longer, but I am impatient.

DSC_8688_2

If you are like me and only have the paper tart pans, they will come off easily if you use the freezer to set the crust.

DSC_8708_2

Filling
8 oz. package of cream cheese
3/4 cup pumpkin
1/2 teaspoon Ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup sugar

Combine all ingredients with a mixer until smooth and refrigerate until ready to use.

DSC_8693_2

Fill each tart crust with a generous amount of the filling. I used a ziploc bag with the corner cut off to do this.

DSC_8721_2

Whipped Cream
1 cup heavy cream
1/4 cup sugar
Pinch of ginger, nutmeg and cloves

Beat with a mixer until stiff peaks form. Top each tart with a swirl of whipped cream.

DSC_8773_2

Refrigerate the tarts until set (2 to 3 hours).

DSC_8778_2

Pumpkin Cream Cheese Tarts
 
Ingredients
  • Oreo Crust:
  • 20 oreo cookies
  • ¼ cup melted butter
  • Filling:
  • 8 oz. package of cream cheese
  • ¾ cup pumpkin
  • ½ teaspoon Ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ½ cup sugar
  • Whipped Cream:
  • 1 cup heavy cream
  • ¼ cup sugar
  • Pinch of ginger, nutmeg and cloves
Instructions
  1. Oreo Crust:
  2. Combine the oreo cookies, including the frosting, in a food processor until they are all crumbs.
  3. Add the melted butter and combine with a spoon. Press into mini tart pans (or even a whole pie plate) and freeze for an hour. You can also refrigerate for longer, but I am impatient.
  4. If you are like me and only have the paper tart pans, they will come off easily if you use the freezer to set the crust.
  5. Filling:
  6. Combine all ingredients with a mixer until smooth and refrigerate until ready to use.
  7. Fill each tart crust with a generous amount of the filling. I used a ziploc bag with the corner cut off to do this.
  8. Whipped Cream:
  9. Beat with a mixer until stiff peaks form. Top each tart with a swirl of whipped cream.
  10. Refrigerate the tarts until set (2 to 3 hours).

 

Write a comment

Rate this recipe: