PUMPKIN 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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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akash saha
[email protected]These pumpkin tartlets look so festive! They would be perfect for a Thanksgiving dessert.
Rethabile
[email protected]I love the idea of individual pumpkin tartlets. They're the perfect size for a party.
Clipsburgh412 FpV
[email protected]These pumpkin tartlets look amazing! I'm definitely going to give them a try.
Keyvon Moore
[email protected]I can't wait to make these pumpkin tartlets for my family. They look so good!
Kazi Salma Akter
[email protected]These pumpkin tartlets sound delicious! I'm going to have to try them soon.
Iris Castaneda
[email protected]I love pumpkin desserts! These tartlets look like the perfect fall treat.
Upali Ponnamperuma
[email protected]These pumpkin tartlets look delicious! I can't wait to try them.
David Haydar
[email protected]I can't wait to make these pumpkin tartlets again next fall!
Mo Mo
[email protected]These pumpkin tartlets are the perfect way to use up leftover pumpkin puree.
Mukarram Khan
[email protected]I added a dollop of whipped cream to the top of each tartlet and it was the perfect finishing touch.
Yasir Faruqi
[email protected]I made these tartlets with gluten-free flour and they turned out great! They are a delicious and allergy-friendly dessert.
Katrina Hooper
[email protected]The crust is flaky and buttery. It is the perfect complement to the pumpkin filling.
Singh Ji
[email protected]The pumpkin filling is perfectly spiced and not too sweet. It is the perfect balance of flavors.
Chandon Chandra
[email protected]I love the individual serving size of these tartlets. They are perfect for a party or a grab-and-go snack.
Sujal Chapakot
[email protected]These pumpkin tartlets are the perfect fall dessert! They are easy to make and always a crowd-pleaser.
US Stanley
[email protected]I made these tartlets for a fall party and they were a huge success! The guests loved the individual serving size and the pumpkin filling was delicious.
Abd gohar
[email protected]These pumpkin tartlets were a hit at my Thanksgiving gathering! The crust was flaky and the filling was perfectly spiced. I will definitely be making these again next year.