Tastebuds Tuesday: Pumpkin Cream Oreo Tarts

Something new for you…

Divine Reasons:
1. No baking required.
2. Oreo Crust (yummy)
3. Pumpkin and cream in your face…sweet
4. Super easy.
5. 20 minutes…yesss 20 on average.
6. Its a tart. Yes please give me some dessert.
7. Homemade date food = Winning for something extra because the end product looks as if you made effort.
8. Fits into the American holidays: Halloween and Thanksgiving.
9. Tasty and fancy.
10. Oh and it would impress your boss and mother-in-law.

Think I have given you enough reasons. Make that tummy that is screaming “get in my belly” happy already!


For the crust-
16 Original Oreo Cookies
4 tablespoons butter, melted

For the filling-
8 ounces cream cheese, softened
3/4 cup plain pumpkin puree
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

for the cream-
1/2 cup heavy cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

4 tablespoons chopped, toasted walnuts {for garnish; optional}


In a food processor, grind oreo cookies. Pour in melted butter and pulse to mix. Spoon mixture into 4 individual tart pans {mine were 4 inches x 1/2 inch} and press mixture down and up the sides of the pans. Place into refrigerator.

In a large bowl, whip cream cheese until smooth. Stir in pumpkin puree, sugar, vanilla and spices. Whip 1 minute on high. Scrape sides and mix again another 15 seconds or so until smooth. Divide mixture evenly between tarts and smooth the tops. Return to refrigerator.

Whip cream with sugar and vanilla until stiff peaks form. Divide evenly between the four tarts and spread over top. Sprinkle with toasted walnuts. Store in refrigerator until ready to serve.

Recipe thanks to Laurens Latest


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