Ingredients:
- 2 eggs
- 1/2 tsp pumpkin pie spice ( you can sub 1/4 tsp each ginger , cinnamon , and nutmeg for the pie spice)
- 36 pecan halves
Directions:
- Arrange oven racks in top and bottom thirds of oven.
- Preheat oven to 375°F.
- Place tart shells on 2 large baking sheet leaving a bit of space between them.
- Thaw at room temperature for 10 minutes.
- Meanwhile finely chop skor bars and place a teaspoon into each shell.
- In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
- Fill shells nearly to the top and place a peacan half on each.
- Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
- Serve warm or cool .
- If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
- Also delicious served with ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.79 Kcal (585 kJ) | ||
| Calories from fat | 41.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 7% | |
|---|---|---|---|
| Cholesterol | 90.17mg | 30% | |
| Sodium | 40.85mg | 2% | |
| Potassium | 64.42mg | 1% | |
| Total Carbs | 19.44g | 6% | |
| Sugars | 17.7g | 71% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 3.03g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 128.02 Kcal (536 kJ) | ||
| Calories from fat | 37.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 7% | |
|---|---|---|---|
| Cholesterol | 82.57mg | 30% | |
| Sodium | 37.41mg | 2% | |
| Potassium | 58.99mg | 1% | |
| Total Carbs | 17.81g | 6% | |
| Sugars | 16.21g | 71% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 4% | |
| Calcium | 34.3mg | 4% | |
* 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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