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Pumpkin Tartlets Recipe
Pumpkin Tartlets Recipe photo by Taste of Home
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Pumpkin Tartlets Recipe

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Refrigerated pie pastry and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 package (15 ounces) refrigerated pie pastry
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Miniature marshmallows, optional

Nutritional Facts

200 calories: 1 tartlet (calculated without whipped cream), 9g fat (4g saturated fat), 38mg cholesterol, 203mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 3g protein .

Directions

  1. Preheat oven to 425°. On a work surface, unroll each pastry sheet; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.
  2. In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pastry cups. Bake 15 minutes. Reduce oven setting to 350°.
  3. Bake 25-30 minutes or until a knife inserted near center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes.
  4. Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours. Yield: 16 tartlets.
For 9-in. Pumpkin Pie: Preheat oven to 425°. Unroll 1 refrigerated pie pastry sheet into a 9-in. pie plate; flute edge. Prepare filling as directed; pour into pastry shell. Bake 15 minutes. Reduce oven setting to 350°; bake 35-45 minutes longer, covering edge loosely with foil during the last 10 minutes if needed to prevent overbrowning.
Originally published as Pumpkin Tartlets in Taste of Home November 2013


Reviews for Pumpkin Tartlets

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
jmcglothlin
Reviewed Nov. 13, 2013

"I took a 2 inch cutter and made these in a mini muffin tin for bite size tartlets. In my oven it took approximately 6 minutes at 425 and 10 minutes at 350. I also used a condiment bottle to fill the shells with pumpkin pie filling. They came out perfect!"

MY REVIEW
nannybanan
Reviewed Oct. 15, 2013

"can graham crust be used"

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