Pumpkin Tartlets

Name: Pumpkin Tartlets
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 tartlets.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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.

Reviews

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Average Rating:

Claudia

Nov 11, 2018

This is the same recipe on the Libby's Pumpkin can. I've been making it for 25 years....Never fails..
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