Autumn Food Day 21 Cinnamon Pumpkin Pie Tart

Just because Thanksgiving is over does not mean the pumpkin must be put in the back corner of the pantry!  I looked longingly at the 3 little decorative pumpkins on my front porch and was sad they were going to clash with the red and green that will adorn the railing tomorrow!  So my heart soared when I spied this recipe on a favorite blog of mine - I "heart" naptime!  And not only did it use pumpkin but also was super easy and convenient using puff pastry. Love that!
Recipe from I heart naptime - go check out the blog!

Cinnamon Toasted Pumpkin Pie Tarts

1 Cup canned pumpkin

1/4 Cup granulated sugar

1/4 Cup heavy whipping cream

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter

3 Tablespoons granulated sugar

1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1.  Preheat oven to 350 degrees F.  In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2.  Place puff pastry onto a lightly floured counter top and cut out 4 pumpkins per sheet of pastry.  Place pumpkin cut outs onto silpat or parchment lined baking sheets.  Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon.  Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3.  Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through.  Let cool for 10 minutes on baking sheet then transfer to cooling rack.  Serve room temperature or chilled.  Drizzle with melted chocolate if desired before serving.

16 pumpkin pie tarts