Pumpkin Tartlets

Name: Pumpkin Tartlets
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 tartlets.
Ingredients: 1 sheet refrigerated pie crust; 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

Refrigerated pie crust 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

Ingredients

1 sheet refrigerated pie crust
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

Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; 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 pie crust cups. Bake 15 minutes. Reduce oven setting to 350°.
Bake 25-30 minutes or until a knife inserted in 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.
Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

For 9-in. Pumpkin Pie: Preheat oven to 425°. Unroll 1 refrigerated pie crust 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.

Nutrition Facts

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

Originally published as Pumpkin Cupcakes in Taste of Home November 2013

Reviews

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Angel182009

Dec 7, 2017

My kids and I had so much fun making these for the holidays. Super easy to make and they were so delicious!
jmcglothlin

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!
nannybanan

Oct 15, 2013

can graham crust be used