Pumpkin Tartlets
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 16 tartlets.
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
-
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
-
1.
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.
-
2.
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°.
-
3.
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.
-
4.
Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing.
-
5.
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.
Nutrition Facts
1 tartlet: 193 calories, 9g fat (4g saturated fat), 35mg cholesterol, 197mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC