Pumpkin Cheese Tarts with Pecans and Cinnamon Sea Salt

These savory tarts with cream cheese, Cheddar, and pumpkin are topped with a pinch of cinnamon sea salt and buttery toasted pecans for an elegant holiday appetizer.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 178 Calories

Ingredients

• 8 ounces cream cheese, softened
• ½ teaspoon ground cinnamon
• ¼ cup chopped pecans
• ½ teaspoon garlic powder
• ¼ teaspoon ground cayenne pepper
• 2 dashes Worcestershire sauce, or more to taste
• ½ cup finely shredded Cheddar cheese
• ¼ cup Diamond Crystal® Coarse Sea Salt
• 2 teaspoons butter (no substitutions)
• ½ cup canned solid-pack pumpkin (not pie filling)
• 20 mini fillo tart shells, thawed to room temperature

Recipe Instructions

Step 1

Combine the Diamond Crystal® Coarse Sea Salt and cinnamon in a small bowl; stir until well mixed.

Step 2

Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat.

Step 3

Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined.

Step 4

Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells.

Step 5

Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste.

Step 6

Serve immediately, or refrigerate up to 2 hours until ready to serve.