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–+ servings

Pumpkin Tarts with Streusel Topping

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Servings 12

Ingredients
  

Streusel Topping:

  • 2 Tbsp butter
  • 1/4 cup flour
  • 3 Tbsp packed brown sugar
  • 1/4 tsp cinnamon

For Crust:

  • 1/2 cup butter softened
  • 1 3 oz package cream cheese, softened
  • 1 cup all-purpose flour

For Pumpkin Filling:

  • 7 oz sweetened condensed milk
  • 3/4 cup canned pumpkin
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice

Instructions
 

For streusel topping:

  • Heat oven to 375°F. Combine all topping ingredients in small bowl. Mix with fork until mixture resembles coarse crumbs. Set aside.

For crust:

  • Mix butter and cream cheese in small bowl until well combined. Add flour; continue stirring until dough forms. Chill for 15 minutes.
  • Divide dough into 24 pieces. Place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

For filling:

  • Combine all filling ingredients in large bowl; beat with whisk until smooth. Scoop about 1 tablespoon filling into each shell; sprinkle with about 1 teaspoon topping.
  • Bake for 25 to 28 minutes or until golden brown and center no longer jiggles. Let cool 5 minutes. Remove from pan to wire rack to cool.
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