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Pumpkin Tartlets Recipe

Pumpkin Tartlets Recipe

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 YIELD: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 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Miniature marshmallows, optional

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.

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.