Mini Pumpkin Tarts (Gluten-Free Recipe)

• 1/4 cup Gluten-Free Flour Blend (see below)
• 1/4 cup firmly packed brown sugar
• 1/4 cup finely chopped pecans
• 2 tablespoons Land O Lakes Butter, softened
• 3/4 cup Land O Lakes Butter, softened
• 2 (3-ounce) packages cream cheese, softened
• 1 1/2 cups Gluten-Free Flour Blend (see below)
• 1 (14-ounce) can sweetened condensed milk
• 1 1/4 cups mashed cooked pumpkin*
• 1 Land O Lakes Egg
• 1 teaspoon pumpkin pie spice**
• Land O Lakes Heavy Whipping Cream, whipped, if desired

1. Heat oven to 375F.
2. Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs.
3. Set aside.
4. Combine 3/4 cup butter and cream cheese in another bowl; beat at medium speed until well mixed.
5. Add gluten-free flour blend; continue beating until dough forms.
6. Divide dough into 36 pieces; place 1 piece into each ungreased mini-muffin pan cup.
7. Press dough onto bottom and up sides of cups.
8. Combine all filling ingredients in bowl; beat with whisk until smooth.
9. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
10. Bake 25-28 minutes or until golden brown and set.
11. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts.
12. Remove to cooling rack.
13. Serve at room temperature with dollop of whipped cream, if desired.
14. Store refrigerated.
15. *Substitute canned pumpkin.
16. **Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

flour, brown sugar, pecans, butter, butter, cream cheese, flour, condensed milk, mashed cooked pumpkin, egg, pumpkin pie spice, cream

Taken from www.landolakes.com/recipe/3311/mini-pumpkin-tarts-gluten-free-recipe (may not work)