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Pumpkin Tartlets

 Pumpkin Tartlets
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
16 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 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


  • 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.
  • 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°.
  • 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.
  • Carefully run a knife around sides to loosen tarts. Cool in pans on
  • wire racks before removing. Serve or refrigerate within 2 hours.

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Pumpkin Tartlets (continued)

Directions (continued)

  • 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.
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.