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–+ servings
David Murphy

Pumpkin - Sweet Potato Tarts With Nutmeg Whipped Cream Recipe

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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 10

Ingredients
  

  • 1 1/2 cups of fresh pumpkin puree you may use canned, if you wish
  • 1 1/2 cups of mashed sweet potato I don't recommend using caned, but you can
  • 1 Large Egg
  • 1/4 Cup Light Brown Sugar
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 teaspoon Pumpkin spice

Instructions
 

  1. Preheat oven to 375.
  2. Form the dough into your pastry shells and bake for approximately 8-10 minutes (or until lightly brown).
  3. Allow to cool while mixing your ingredients for the filling.
  4. In a large bowl, mix the pumpkin and sweet potato together and mix until well blended.
  5. Add in the rest of the ingredients and mix on low speed to mix well. But don't over mix.
  6. Spoon mixture into cooled tarts and place back in the oven for approximately 12 - 14 minutes (different altitudes will require different cooking times).
  7. Once done, allow to cool.
  8. Before serving, take tarts of their molds and add whipped cream on top. My whipped cream recipe is below!

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