Pumpkin Apple Tarts

Kristi Bissell

5 years ago

I will be the first to admit, I don’t do much baking. For whatever reason, I got the cooking gene but when it comes to baking, not so much. With that being said, when I do find a recipe that’s easy enough even I can create, you better believe I’m sharing it.

This post is sponsored by Bed Bath & Beyond. All words, reviews, and opinions are mine.

Pumpkin Apple Tarts

Teaming up with Bed Bath & Beyond for this post made baking these Pumpkin Apple Tarts so much easier. You can find the links for all the Bed Bath & Beyond products I used at the end of my post.

So if you’re looking for an easy fall recipe, give this one a try. It includes all of your favorite fall spices. The recipe originally called it a pie, but I modified it and preferred to make individual-sized tarts.

All of the details are as follows:

Ingredients

Pie Crust

Homemade Pie Crust linked here, or you can, also, use Pre-made Pie Dough Apple Butter Pumpkin Pie

Filling

1 15 oz can pumpkin puree
1/2 cup apple butter
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground all spice
3 eggs
3/4 cup half & half

Brown Sugar Streusel

4 Tbsp butter cold and cubed
4 Tbsp all-purpose flour
4 Tbsp brown sugar
1/3 cup chopped pecans

Instructions

After my dough was mixed together, I, then, placed it in a bowl and set it aside while I got the other ingredients together.
Preheat oven to 375 degrees.
In another large bowl, mix pumpkin puree, apple butter, and brown sugar together. Add in all spices, and mix until combined.
Roll out dough and place in tart dishes, like mine here, or regular pie pan.
Add in half & half and eggs to puree mixture, then mix until fully incorporated.
Pour filling into prepared pie crusts, and smooth the filling until it’s in a nice, even layer.
Bake for 30 minutes.
While the pie is baking, prepare the brown sugar streusel like I’ve done here.
In a small bowl, mix brown sugar, flour, and pecans together. With a pastry cutter or fork, work the butter into the brown sugar and flour mixture, until the streusel topping resembles coarse crumbs.
Add the brown sugar streusel to the apple butter pumpkin pie, and bake for an additional 30-35 minutes, or until the pie is set when jiggled slightly (or insert a knife into the center of the pie; if it comes out clean, the pie is done).
Allow to cool at least 30 minutes before serving (or refrigerate it).
Top with whipped cream and Enjoy.
Refrigerate leftovers.

This is such a delicious recipe. I recommend baking it ahead of time before your guests arrive. They will love it. And if you want to send your guests home with a gift, print the recipe on individual recipe cards and let them take home a copy.