Pumpkin Tartlets Recipe
Pumpkin Tartlets Recipe photo by Taste of Home

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
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 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

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


  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

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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!"

Reviewed Oct. 15, 2013

"can graham crust be used"

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