Directions:
- For shells, cream butter, cream cheese and sugar; mix in flour to form a soft dough.
- Cover and refrigerate at least one hour or overnight.
- Shape dough into 1 inch balls; place in ungreased mini muffin pan. Press dough with a tartlet shaper dipped in flour to form a shell.
- Poke shells several times with a fork, then bake at 450 degrees for 10-12 minutes until golden. Cool several minutes in pan, then completely on a rack. (If needed I reshape the tartlets immediately after baking.).
- For filling, mix pumpkin, dry pudding mix, milk, and spices. Fold in whipped topping.
- Pipe filling into each tartlet shell.
- Keep refrigerated until using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1663.75 Kcal (6966 kJ) | ||
| Calories from fat | 1103.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.58g | 189% | |
|---|---|---|---|
| Cholesterol | 339.22mg | 113% | |
| Sodium | 527.81mg | 22% | |
| Potassium | 420.5mg | 9% | |
| Total Carbs | 121.16g | 40% | |
| Sugars | 23.76g | 95% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 21.2g | 42% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 245.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 375.59 Kcal (1573 kJ) | ||
| Calories from fat | 249.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.67g | 189% | |
|---|---|---|---|
| Cholesterol | 76.58mg | 113% | |
| Sodium | 119.15mg | 22% | |
| Potassium | 94.93mg | 9% | |
| Total Carbs | 27.35g | 40% | |
| Sugars | 5.36g | 95% | |
| Dietary Fiber | 0.92g | 16% | |
| Protein | 4.79g | 42% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.4mg | 9% | |
| Calcium | 55.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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