To make mini pumpkin tarts, combine 1/4 cup of all-purpose flour with an equal amount of brown sugar and chopped pecans to prepare the topping. Form dough by mixing 3/4 cup of butter with 3 ounces of cream cheese and 1 1/2 cup of all-purpose flour. Divide the dough and place it in baking cups, pour a mixture of filling comprising mashed cooked pumpkin, milk and an egg, and add the topping. Then, bake at 375 F.
Alternatively, MyRecipes.com offers a mini pumpkin tart recipe that includes whipped cream and almond toffee. To prepare the tarts, combine 3/4-cup granulated sugar with 1-tablespoon all-purpose flour, 1/4-teaspoon ground cloves and 1/4-teaspoon of salt.
Whisk 3 cups of cooked pumpkin and 6 tablespoons of butter, and add the sugar mixture. Add 3 eggs and 12-ounces evaporated milk and blend the mixture. Place pie crusts into baking cups, and pour in the prepared mixture. Then, bake in a preheated oven at 350 F for about an hour.
To prepare almond toffee, sauté 1/2-cup brown sugar and 4 tablespoons butter until bubbly and add 1 cup almonds while stirring gently until the mixture turns golden. Whisk 2 cups of heavy cream and 1/2-cup powdered sugar until it softens, and add 1/4-teaspoon pumpkin pie spice. Use the whipped cream mixture and almond toffee as toppings for the pumpkin tarts.