Petite Pumpkin Toffee Tarts

Recipe by Dotty2
READY IN: 35mins
YIELD: 36 tarts


  • 2
    (255 g) packages frozen mini tart shells (about 36)
  • 3
    (39 g) Skor candy bars
  • 1
    cup unsweetened pumpkin puree
  • 13
    cup lightly packed brown sugar
  • 14
    cup whipping cream
  • 12
    teaspoon vanilla
  • 12
    teaspoon pumpkin pie spice (you can sub 1/4 teaspoon each ginger, cinnamon, and nutmeg for the pie spice)


  • 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.