Pumpkin Butter Tarts with Pepitas and Cranberries

Absolutely divine fall themed butter tarts with pumpkin, toasted pumpkin seeds and

dried cranberries!

ingredients

• 1 pie crust pastry
• 1/2 cup pumpkin puree
• 1/2 cup brown sugar (packed)
• 1/2 cup maple syrup (or brown sugar)
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup pepitas (toasted pumpkin seeds)
• 1/2 cup dried cranberries

directions

1. Roll the pastry out to 1/8 inch thick, cut into 12 4-5 inch circles,
2. Mix the pumpkin puree, brown sugar, maple syrup, butter, egg, vanilla extract, salt, pepitas and cranberries and divide the mixture between the tarts.
3. Bake in a preheated 350F/180C oven until set, about 15-20 minutes.

Option: Omit the pepitas or dried cranberries or replace the pepitas with chopped pecans.
Option: Use a large muffin pan for 6 larger tarts or small tart pans. Note the naking time will increase to about 20 minutes for the large muffin pans and about 25 minutes for the larger tart pans, just lightly shake the pans to make sure that the pilling is set to see if they are done!

Nutrition Facts: Calories 170, Fat 7g (Saturated 3g, Trans 0),Cholesterol 25mg, Sodium 18mg, Carbs 24g (Fiber 0.9g, Sugars 20g),Protein 2g

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