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Butter Rum Pumpkin Tarts

For filling:
1 (15 oz.) can pumpkin puree
½ cup The Spice Hunter Hot Buttered Rum Mix
½ tsp. The Spice Hunter Pure Vanilla Extract
Pinch of kosher salt
½ cup heavy cream

For crust:
1¼ cups all purpose flour
¼ cup cold butter
¼ cup vegetable shortening
1 Tbsp. sugar

Combine pumpkin puree, Hot Buttered Rum mix, vanilla extract and salt in a saucepan. Heat on medium-low for about 10 minutes, stirring occasionally. Remove from heat, cool to room temperature then refrigerate until cold. Once pumpkin mixture is cooled, beat the heavy cream in a large bowl until it forms medium peaks. Gently fold in pumpkin mixture. Refrigerate until ready to serve; fill baked crusts with filling and top with whipped cream, if desired. To prepare crust, combine flour and sugar in a large bowl. Cut butter and shortening into flour until it is in pea-sized pieces. Gently form dough into a ball. Wrap in plastic wrap, flatten slightly and refrigerate at least 30 minutes, but no longer than 1 hour. On a floured surface, roll chilled dough to 1/8 to 1/4�? thickness. If dough warms too much to handle, refrigerate for 10 minutes. Cut dough in about nine 4�? circles. Gently transfer dough to a lightly greased muffin pan and press into shape. Prick dough with a fork and cover pan with foil. Bake at 425°F for 8 minutes, remove foil and continue baking until lightly golden, about 5 minutes. Remove from oven and let cool. If desired, graham cracker crust can be substituted for pastry crust.