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Ingredients
- 7 oz Rainbow™ Cocoa Dark Confectionery Wafers
- 1/2 cup Pumpkin puree
- 1/5 cup Condensed milk
- 2 oz (approx. 1/2 stick) Unsalted Butter
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1 tsp Vanilla
- 15 Pre-Baked Mini Tart Shells
Directions
- Melt confectionery wafers according to handling instructions.
- Add butter and condensed milk and mix until melted and combined.
- Add the spices (cinnamon, ginger, nutmeg), salt and vanilla.
- Lastly, add the pumpkin puree and stir to combine. Let cool until room temperature.
- Pour into a piping bag and fill tart shells.
- Place in the fridge until set (about an hour).
- Garnish with chocolate decoration and sprinkle with powder sugar.
- Serve at room temperature.
