Ghost Tarts

These delicious, easy-to-make tart-like biscuits will leave your guests gasping for more.

Yield: 6 large tarts


1 cup pumpkin purée (or pumpkin pie filling)

1 egg

¼ cup sugar

1 refrigerated package of two balls of pie dough

1 can of white cake icing

Black food coloring (or a combination of red, blue and green)


Preheat oven to 400°F.

In a bowl, mix together the pumpkin purée, egg, sugar and a few drops of food coloring. The objective is to obtain a blackish purée.

Roll out one ball of pie dough and cut the edges to form a square. Repeat with the other ball of pie dough.

Cut each square section into six equal rectangles (about 2” x 3”). You should now have 12 equally sized rectangles.

On six of them, spoon equal amounts of the purée mixture and spread evenly, taking care not to come too close to the edges.

Use a sharp knife to gently carve ghostly eyes and mouths on the remaining rectangles.

Carefully place the carved pieces on top of those with the filling. On each individual tart, round out one of the narrower edges so you end up with a more ghost-like shape, then press all the edges together.

Transfer to a greased baking sheet and bake in the oven for 15 minutes or till the edges turn golden brown.

Allow to cool, then spread the icing taking care not to cover eyes and mouth.

Serve at room temperature.

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