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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 large 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 lightly floured 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 the 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: 200 calories, 9g fat (4g saturated fat), 38mg cholesterol, 203mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 3g protein.

Reviews for Pumpkin Tartlets

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MY REVIEW
jmcglothlin User ID: 5393354 175364
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 User ID: 4862773 180298
Reviewed Oct. 15, 2013

"can graham crust be used"

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