In a medium bowl, beat cream cheese at high speed with an electric mixer until smooth, approximately 3 minutes. Add sugar, beating until creamy. Add pumpkin-pie filling, spices, egg, evaporated milk, and butter, mixing until combined. Evenly divide mixture among tartlet shells.
Bake until mixture is set*, approximately 15 minutes. Let cool for 15 minutes.
Garnish with chocolate curls, if desired. Remove sides of tartlet pans and serve immediately.
Store, covered, in refrigerator.
*Mixture is set when only a small portion in the middle jiggles when gently shaken.
chocolate shortbread tartlet shells
Yield: 6 (41?2-inch) tartlet shells
Preparation: 10 minutes
Refrigerate: 2 hours
Bake: 15 minutes
Cool: 15 minutes
1 cup all-purpose flour
1?4 cup plus 1 tablespoon unsweetened natural cocoa powder
1?2 teaspoon ground cinnamon
1?4 teaspoon salt
1?2 cup plus 2 tablespoons confectioners' sugar
3?4 cup butter, softened
1?2 teaspoon vanilla extract
In the work bowl of a food processor, combine flour, cocoa, cinnamon, salt, and confectioners' sugar. Pulse until combined. Add butter and vanilla, pulsing until smooth. Shape mixture into a disk, wrap in plastic wrap, and refrigerate for 2 hours.
Preheat oven to 350°.
On a lightly floured surface, roll dough to 1?4-inch thickness. Using a 61?2-inch round cutter, cut rounds from dough. Press dough in bottom and up sides of 6 (41?2-inch) tartlet pans, trimming dough, if necessary.
Place a square piece of parchment paper in each shell, letting corners hang over sides. Fill each shell with pie weights.
Bake for approximately 15 minutes. Remove pie weights and parchment paper. Let cool for 15 minutes.
Reprinted with permission from Hoffman Media, LCC and Taste of the South magazine - www.tasteofthesouthmagazine.com