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Pumpkin Tartlets

Name: Pumpkin Tartlets
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 tartlets.
Ingredients: 2 sheets refrigerated pie crust; 1 can (15 ounces) solid-pack pumpkin; 1 can (12 ounces) evaporated milk; 3/4 cup sugar; 2 large egg, room temperature; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; Miniature marshmallows, optional

5 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes

16 tartlets

Updated: Sep. 30, 2022

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

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Ingredients

2 sheets refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large egg, room temperature
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 until a knife inserted in the center comes out clean, 25-30 minutes. If desired, top with marshmallows and bake until marshmallows are lightly browned, 2-3 minutes longer. Cool 5 minutes.
Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing.
If desired, roll remaining crust to 1/4-in.-thickness; cut out leaves with 1-1/2 to 2-1/2-inch cookie cutters. Place on baking sheet; bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of tarts to serve. Serve or refrigerate tartlets 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: 193 calories, 9g fat (4g saturated fat), 35mg cholesterol, 197mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.

Pumpkin Tartlets

Ingredients

Directions

Nutrition Facts

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