Foto: RecipeGirl
Ingredients
- 1/2 cup unsweetened pumpkin puree
- 2 tablespoons packed brown sugar
- 1/4 teaspoon pumpkin pie spice
- flour, (for rolling out the dough)
- 1 pie crust ((purchased or homemade))
Steps
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Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
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In a small bowl, combine the pumpkin puree, sugar and spice.
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On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Alternately, you can make rectangular-shaped tarts. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes. The number of tarts you can make is dependent upon how big your cutters are.
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Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
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Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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