Launch Modal

close x

Stay connected with Kings!

Sign up today for our newsletter and receive

$10 off your next purchase of $75 or more*

When you're connected to Kings, you're connected to the latest
promotions and products, events, recipes, and special offers.

Sign Up

Available to new email subscribers only.

Butter Rum Pumpkin Tarts

Not yet rated.

Rate this recipe

Rollover and click the number of stars to rate:

  • 1
  • 2
  • 3
  • 4
  • 5


Butter Rum Pumpkin Tarts


For filling:
1 (15oz) can pumpkin puree
1/2 cup The Spice Hunter Winter Sippers Hot Buttered Rum
1/2 tsp. The Spice Hunter Pure Vanilla Extract
pinch of kosher salt
1/2 cup heavy cream
For crust:
1 1/4 cups all purpose flour
¼ cup cold Kings Organic Butter
¼ cup vegetable shortening
1 Tbsp. sugar


Combine pumpkin puree, Hot Buttered Rum mix, vanilla extract and salt in a saucepan. Heat on medium-low for about 10 minutes, stirring occasionally. Remove from heat, cool to room temperature then refrigerate until cold. Once pumpkin mixture is cooled, beat the heavy cream in a large bowl until it forms medium peaks. Gently fold in pumpkin mixture. Refrigerate until ready to serve; fill baked crusts with filling and top with whipped cream, if desired.

To prepare crust, combine flour and sugar in a large bowl. Cut butter and shortening into flour until it is in pea-sized pieces. Gently form dough into a ball. Wrap in plastic wrap, flatten slightly and refrigerate at least 30 minutes, but no longer than 1 hour. On a floured surface, roll chilled dough to 1/8 to 1/4” thickness. If dough warms too much to handle, refrigerate for 10 minutes. Cut dough in about nine 4” circles. Gently transfer dough to a lightly greased muffin pan and press into shape. Prick dough with a fork and cover pan with foil. Bake at 425°F for 8 minutes, remove foil and continue baking until lightly golden, about 5 minutes. Remove from oven and let cool. If desired, graham cracker crust can be substituted for pastry crust.