Pumpkin Crème Brulee Tartlets Recipe

Pumpkin Crème Brulee Tartlets

These mini-treats are the perfect pastry for your fall dinner party; a comforting and unique twist on your classic pumpkin pie. What's great about this recipe is that it's “no-bake,” so it makes life that much easier!
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Ingredients

  • 3 boxes Private Selection™ Shortbread Tartlet Shells
  • 1 teaspoon P$$T…™ Cinnamon
  • 1⁄2 teaspoon salt
  • 1 can (14 oz.) sweetened condensed milk
  • 1 package (1 oz.) Unflavored Gelatin
  • 1 teaspoon P$$T…™ Nutmeg
  • 1 can Pure Pumpkin Puree
  • 2 eggs
  • 1 cup P$$T…™ Granulated Sugar

Directions

  • In a medium bowl, mix the gelatin, cinnamon, nutmeg, salt, pumpkin puree, condensed milk and two eggs with a whisk. Pour into a saucepan and cook slowly until the mixture thickens. Stir the mixture constantly. Don't leave it unattended or your mixture will turn into scrambled eggs. Cook until the mixture comes to a slow, bubbling simmer.
  • Pour the mixture into a squeeze bottle or measuring cup with a pour spout.
  • Carefully pour the mixture into your tartlet shell.
  • Cool the shells in the refrigerator until the tartlet filling sets.
  • Place 1 cup of sugar in a small bowl. Dip each tartlet top-side down into the sugar. Place the sugared tartlets on the sheet or cookie pan.
  • Brulee each tartlet with a crème brulee torch, or place them in the broiler, heating them in 15-second increments. Be very careful during this step!
  • Serve and enjoy! You can add a dollop of sweetened whipped cream on top, if you'd like. Yum!

Ingredients

  • 3 boxes Private Selection™ Shortbread Tartlet Shells
  • 1 teaspoon P$$T…™ Cinnamon
  • 1⁄2 teaspoon salt
  • 1 can (14 oz.) sweetened condensed milk
  • 1 package (1 oz.) Unflavored Gelatin
  • 1 teaspoon P$$T…™ Nutmeg
  • 1 can Pure Pumpkin Puree
  • 2 eggs
  • 1 cup P$$T…™ Granulated Sugar

Directions

  • In a medium bowl, mix the gelatin, cinnamon, nutmeg, salt, pumpkin puree, condensed milk and two eggs with a whisk. Pour into a saucepan and cook slowly until the mixture thickens. Stir the mixture constantly. Don't leave it unattended or your mixture will turn into scrambled eggs. Cook until the mixture comes to a slow, bubbling simmer.
  • Pour the mixture into a squeeze bottle or measuring cup with a pour spout.
  • Carefully pour the mixture into your tartlet shell.
  • Cool the shells in the refrigerator until the tartlet filling sets.
  • Place 1 cup of sugar in a small bowl. Dip each tartlet top-side down into the sugar. Place the sugared tartlets on the sheet or cookie pan.
  • Brulee each tartlet with a crème brulee torch, or place them in the broiler, heating them in 15-second increments. Be very careful during this step!
  • Serve and enjoy! You can add a dollop of sweetened whipped cream on top, if you'd like. Yum!