Pumpkin Tartlets

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3 minutes
October 3, 2022
Carole JonesJump to Recipe
 I’m one of those people who likes a little cake with my frosting and a little bit of pie filling with my crust. Seriously, any kind of pie is really all about the crust for me! I’ve been known to eat a piece of pie backwards so I can start my first bite with the maximum amount of crust to pie filling ratio.
Easy Pumpkin Tartlettes

The problem is when you get to the middle of your piece of pie you are left with more pie filling than crust. Disappointment sets in and I have a hard time finishing my piece of pie.  However, my kids do not love pie crust the way I do. They eat their piece of pie starting at the tip and leave the big piece of crust at the end. That is when my pie crust stealing begins, I quickly survey who has the largest piece of crust on their plate and quietly slide the that piece of pie crust onto mine. I can then finish the rest of my pie with the perfect amount of crust and filling with each bite.

mini pumpkin tarts
These Pumpkin Tartelets have put my pie crust stealing days to an end. EVERY bite has the perfect amount crust. Yes! I am reformed in pie crust heaven! Thank you Teri Lyn and Jenny from Soon Fork Bacon for this great recipe!
easy pumpkin tartletees

Whip cream is the perfect final touch on these amazing tartlets. Do you know the secret ingredient to get whip cream to hold it’s shape for hours and hours? My sister Sherri shared her recipe for Stabilized Whip Cream and I have been using it ever since. My whip cream dollops looked perfect the next morning after being in the fridge overnight! How many of these little guys have I eaten? Well…..I’m not telling.

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Easy Pumpkin Tartlettes

Pumpkin Tartlets

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Easy recipe when time is short but you need those great fall pumpkin flavors!

  • Total Time: 40 minutes
  • Yield: 24 1x

Ingredients

Scale

Crust

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 3/4 cup (6 ounces) cold cream cheese, cubed
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) cold unsalted butter, cubed
  • 1 1/2 tablespoons ice water
  • 1 tablespoon apple cider vinegar

Filling

  • 2 cups pumpkin puree
  • 6 ounces (about 3/4 cup) sweetened, condensed milk
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all-spice

Instructions

  1. Preheat oven to 425°F.
  2. For crust: Place flour, sugar, salt, and baking powder into a food processor and pulse together. Add cream cheese and butter and pulse until a fine mealy texture has been formed. Add the water and vinegar and pulse until a dough forms. Form dough into a disc and wrap with plastic wrap. Refrigerate for an hour. Roll dough onto a lightly floured surface until about 1/8 inch thick. Cut 24, 2 inch squares from the dough and form into 1 inch tart molds, trimming the edges of excess dough as needed. Place in the refrigerator until ready to use.
  3. For the filling: Place all ingredients into a large mixing bowl and stir together until fully combined. Pour mixture into prepared shells and completely fill.
  4. Bake mini pies for 10 minutes. Lower temperature to 350°F and bake for an additional 15 to 20 minutes or until the pies have set in the center and the crusts are golden brown. Allow to cool for about an hour before topping each with a dollop of whipped cream and serving.
  • Author: Carole Jones
  • Prep Time: 15
  • Cook Time: 25
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 tart
  • Calories: 139
  • Sugar: 6g
  • Sodium: 86mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 28mg

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Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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