Pumpkin Tartlets are the perfect dessert for fall especially around Thanksgiving and Christmas. I make these every year for my family and guests because they love them just as much as I do. They really are miniature versions of pumpkin pie just made in individual tart pans. Not only are they beautiful, they are super easy to make. These tarts are the perfect dessert filled with all the spices and flavors of the season that will impress your guests.
Here’s how easy it is to make these tasty tartlets:
Pumpkin Tartlets Recipe
- 1 package (15 ounces) refrigerated pie pastry
- 1 can (15 ounces) pureed pumpkin
- 1 small can evaporated milk
- 1/2 cup sugar
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- A muffin pan
- Decorative star pie crust cutters, optional
Makes 20-24 tartlets
Step 1. First preheat the oven to 425°. Next, unroll each pastry sheet and roll to 1/8-in. thickness. Using a a 4-in. round cutter, cut out 16 circles. Be sure to dip your cutters in flour before each cut. Re-roll the scraps if necessary. Grab the muffin pans and coat with cooking spray. Press the pastry circles into muffin pans. If desired, star pie crust cutters to cut out decorative star pie crust.
Step 2. Get a large bowl and whisk the pumpkin, milk, sugar, salt, eggs and spices until fully blended. Then pour into pastry cups filling at least 3/4 full. Top the pumpkin tartlets with the decorative pie crust stars. Put pans in oven and let it bake for 15 minutes.
Step 3. After 15 minutes, reduce the oven setting to 350°. Bake for another 25-30 minutes or until a knife inserted near center comes out clean. Cool 5 minutes.
Step 4. Run a knife carefully around the sides to loosen the pumpkin tarts. Let the tarts cool in pans before removing. Serve or refrigerate within 2 hours. Enjoy!
I always say it’s not Thanksgiving or Christmas without pumpkin pie. I hope you try them out for the upcoming holiday season!
Adapted from a Taste of Home