Sugar Tart With Pumpkin Whipped Cream Recipe - Chichilicious

Sugar Tart With Pumpkin Whipped Cream

Need a last minute quick dessert to bring to a party? These are perfect for fall, it took me awhile to come up with these. I have been seeing so much pumpkin inspired recipes, but they are the same ones that I see on most sites; Pumpkin cheesecake, pumpkin chocolate chips, pumpkin pancakes/waffles. These are delicious because sugar tarts are obviously, just sugar, so they are very sweet, but adding the pumpkin spiced whipped cream cuts that sugar and gives you a hint of fall in every bite. To make my life easier I used store bought tart shells, but if you have time and patients, you can make them by scratch. What I didn’t slack on was making the pumpkin purée. It does taste a lot better and is very easy to make.

Sugar Tart With Pumpkin Whipped Cream Recipe

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 30

Ingredients

  • 30 tart shells frozen
  • 2 cups brown sugar
  • 2 Tbsp pure maple syrup
  • 3 Tbsp flour
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1 can evaporated milk
  • 1 small Pumpkin

Pumpkin Whipped cream

  • 1 cup heavy whipping cream
  • 3 Tbsp White sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 Tbsp Pumpkin puree

Instructions

  • Roast the pumpkin: You may make this a day in advance if you want. Preheat your oven to 370 degrees F. Wash the pumpkin and dry it. Cut it in half, and place on a baking sheet lined with aluminium paper. Bake it for 1 1/2 hours. Remove and allow to cool.
  • Preheat the oven to 350 degrees F.
  • Remove the tart shells from the freezer and place on a baking sheet.
  • In a large mixing bowl, place the sugar, maple syrup, flour, vanilla extract. Mix to combine.
  • Beat in the eggs until well incorporated and then add the evaporated milk.
  • Fill the tart shells 3/4 full, make sure not to overfill, they will bubble up in the oven.
  • Bake for 27-30 minutes, until the shells are a nice golden brown.
  • Once the pumpkin is cools scoop out the pumpkin and place in a food processor to a smooth consistency. Reserve 1/4 cup for the whipped cream.
  • To make the pumpkin spiced whipped cream: In a medium mixing bowl place your whipping cream with the sugar. Using a hand mixer, whip until thick and soft peaks form. Fold in the spices, and pumpkin purée.
  • Serve with a spoonful of whipped cream on each sugar tart. Grate more nutmeg on top.

Notes

If you are bringing these to a party, use a cinnamon stick as a display by placing it seam side up and write the description on a small piece of paper, then stick it in the seam.Use the left over whipped cream over espresso. You get a pumpkin spiced latte!

Nutrition

Calories: 1474kcal | Carbohydrates: 143g | Protein: 29g | Fat: 85g | Saturated Fat: 36g | Cholesterol: 93mg | Sodium: 834mg | Potassium: 224mg | Fiber: 14g | Sugar: 32g | Vitamin A: 4176IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 27mg
Course: Dessert, Snack
Cuisine: American
Keyword: baking, fall, summer, sweet
Author: Chichi
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