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–+ servings

Pumpkin - Sweet Potato Tarts With Nutmeg Whipped Cream Recipe

David Murphy
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Serving Size 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

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