I love pumpkin. Fall, to me, means pumpkin spice lattes, pumpkin loaf, pumpkin pie, pumpkin fudge…everything pumpkin is okay by me. Unfortunately, I’m the only member of my family who feels this way. Everyone else would rather a plate of steamed broccoli for dessert than anything that tastes remotely gourd-like.
Thank goodness for the Australians. If it weren’t for my best friend and her hubby, who are in Canada for the year, I would have been pumpkin deprived this year. They’ve never tried pumpkin pie (and in fact, call all members of the gourd family ‘pumpkins’, lending some confusion to the ingredients of my dessert). As an upstanding citizen, it was my duty to make sure that they didn’t leave without trying my dearest autumn friend; pumpkin pie.
In a desperate attempt to make my buddy pumpkin appealing to everyone, I switched things up a little. I didn’t just spoon a can of pumpkin pie filling into some pre-made tart shells, as I would if I were simply craving a treat. Nope. I made these instead.
Cute little pumpkin tarts, with a cheese-cakey filling that goes perfectly with a whopping scoop of whipped cream. (And yes, in this case I DID use premade tart shells, but that’s because I made my own pastry for butter tarts earlier in the same day. I’m not Superwoman).
And, since a good deal of my readers are American, Thanksgiving is still to come! So its not even too late to post this recipe! Take that, fall!
Pumpkin Pie Bites
1 cup cream cheese, softened
1/2 cup brown sugar
1 cup pumpkin (canned or pureed)
2 tsp pumpkin pie spice
1/2 tsp cinnamon
Beat the cream cheese and sugar together until fluffy. Add the eggs, one at a time, mixing well to keep the cream cheese from going lumpy. Add in the pumpkin and vanilla, mix until smooth. Stir in the cinnamon and pumpkin pie spice. Spoon mixture into mini tart shells, and bake at 350 degrees for 12-15 minutes.