Mini Pumpkin Pies

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 16 tartlets
Test Kitchen Approved
Mini pumpkin pies are heavenly bites of goodness bursting with the cozy, warm flavors of fall. If you are in search of a simple dessert, look no further than these adorable pumpkin pie tartlets.

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.

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
Recipe Creator

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