Mini Pumpkin Pie Tarts

Mini Pumpkin Tarts

I’m just going to come right out and say it – I love pumpkin pie. I mean, I love most anything pumpkin, but I love pie the most because I only eat it around this time of year. It must be an absence makes the heart grow fonder type of deal.

Mini Pumpkin Tarts

There’s a certain warehouse store in my area that sells these ridiculously large pumpkin pies for $7 dollars a pop and I always gluttonously dream about having one all to myself. Since I know I have about zero self-control when it comes to this dessert, I found my perfect solution a few years ago – mini pumpkin pie tarts. 

Mini Pumpkin Tarts

These tarts are heavenly two-bite morsels and taste exactly like a full-sized pie! They have the same wonderful spice and pumpkin flavor nestled in a buttery, flaky crust. They make the perfect addition to any holiday dessert buffet or gatherings where finger foods are most convenient. 

I make a batch of these gems at least a couple of times during autumn and they are always a request during holiday get-togethers. The best part is that they’re so tiny, you won’t feel nearly as guilty having one…two…or three!


Mini Pumpkin Pie Tarts
Adapted from Land O Lakes
Makes: about 36 mini tarts, Difficulty: Beginner

Crust:

  • 3/4 cup unsalted butter, softened
  • 6 oz. cream cheese, softened
  • 1 1/2 cups all-purpose flour

Filling:

  • 14 oz. can sweetened condensed milk
  • 1 1/4 cup canned pumpkin
  • 1 egg
  • 1 teaspoon pumpkin pie spice

Heat oven to 375 degrees F.

Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell. Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans and run a small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.

Serve at room temperature with whipped cream if desired or store refrigerated.

  • Note: If you don’t have any pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Advertisements

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s