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Pumpkin Spiced Cream Cheese Tarts

Posted Nov 12 2010 5:07am

Brady was home for Veteran’s Day yesterday so we got to relax, do leaves, play with Anna, go for a run and do some errands together. It was such a nice middle-of-the-week change! I also got to go to a lunch at my friend Tamara’s house with Anna. She was having her playgroup from her baby music class over and invited us to join them!

There were a record of 9 babies under the age of 10 months! It was so much fun to watch them interact, parallel play and see their different stages. I loved meeting and chatting with all of the moms there too!

Anna was happy watching the other kids around her…

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But she really loved when Lindsey was making fun faces…

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Uh-Oh!

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For the lunch I brought a fall salad and a little dessert. Tamara made the best pea soup that I will post the recipe for! I can’t wait to make it next week!

Pumpkin Spiced Cream Cheese Tarts

I adapted this recipe from Pampered Chef and I changed it to make it lower in fat. There are tons of variations you could do with this idea for a simple dessert for a holiday party!


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  • 1 package of yellow cake mix
  • 1/2 can of plain pumpkin
  • 1 egg or 2 egg whites
  • 1 tsp. pumpkin pie spice
  • 1 block of 1/3 less fat cream cheese
  • 1/2 tub of fat free coolwhip
  • 1/2 c. powdered sugar
  1. Preheat oven to 350.
  2. Mix cake mix, spice, pumpkin, and egg together – mixture will be thicker than cake.
  3. Spray a mini muffin tin and place a spoonful of dough in each cup.
  4. Bake for 10-12 minutes.
  5. When muffins come out of the oven, flour your tart shaper and press it into each muffin cup to make a tart.
  6. When tarts are cool, fill them with frosting (made by mixing cream cheese, coolwhip and sugar together).
  7. Sprinkle with spice and serve!

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