ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapSkip to Content
80% would make again

Pumpkin Spiced Butter Tarts With Whipped Cream Cheese

SpongeTowels brand logo
Presented by

Ingredients

for 6 servings

  • ⅓ cup butter (75 g), melted and cooled
  • ½ cup brown sugar (100 g)
  • 1 egg
  • ⅓ cup corn syrup (110 g)
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ginger
  • ⅛ teaspoon clove
  • ½ teaspoon cinnamon
  • ¼ cup pumpkin puree (85 g)
  • ½ cup pecan (60 g), finely chopped
  • 2 cups crescent dough (235 g)

Whipped Cream Cheese

  • 1 cup cream cheese (125 g), softened
  • ½ cup whipping cream (120 mL)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Nutrition Info

  • Calories 633
  • Fat 49g
  • Carbs 45g
  • Fiber 1g
  • Sugar 24g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
  2. Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 – 25 minutes. Remove and allow to cool slightly.
  3. While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
  4. Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.

Ingredients

for 6 servings

  • ⅓ cup butter (75 g), melted and cooled
  • ½ cup brown sugar (100 g)
  • 1 egg
  • ⅓ cup corn syrup (110 g)
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ginger
  • ⅛ teaspoon clove
  • ½ teaspoon cinnamon
  • ¼ cup pumpkin puree (85 g)
  • ½ cup pecan (60 g), finely chopped
  • 2 cups crescent dough (235 g)

Whipped Cream Cheese

  • 1 cup cream cheese (125 g), softened
  • ½ cup whipping cream (120 mL)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Nutrition Info

  • Calories 633
  • Fat 49g
  • Carbs 45g
  • Fiber 1g
  • Sugar 24g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
  2. Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 – 25 minutes. Remove and allow to cool slightly.
  3. While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
  4. Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.