Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.

60 min.prep time 1:45total time
36 mini tarts
858 Ratings

Ingredients

Topping

1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup finely chopped pecans
2 tablespoons Land O Lakes® Butter, softened

Crust

3/4 cup Land O Lakes® Butter, softened
2 (3-ounce) packages cream cheese, softened
1 1/2 cups all-purpose flour

Filling

1 (14-ounce) can sweetened condensed milk
1 1/4 cups mashed cooked pumpkin*
1 teaspoon pumpkin pie spice**

Garnish

Directions

Heat oven to 375°F.

Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

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; sprinkle each with about 1 teaspoon topping.

Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.



*Substitute canned pumpkin.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip

Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.

Nutrition Facts (1 mini tart)

Calories: 130

Fat: 8g

Cholesterol: 25mg

Sodium: 70mg

Carbohydrates: 13g

Dietary Fiber: 1g

Protein: 2g

Recipe #14386©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

I'm not an experienced baker but even I found these very easy to make and, like all the reviewers have said, they're delicious.The tart crust is light and flaky, the filling is, well, just like a pumpkin pie and the top is like a crumble.
They're also really easy to take out and handle when they're done. I made these for a school event and did a nut-free variation by substituing large flake oats for pecans - they tasted great, and were really easy to transport; nothing fussy about them.
Thanks to all the other reviewers for their posts - they convinced me to try these and I'm so glad I did.
Can I freeze these tarts?
author_photo
Test Kitchen Comment
From:

Cindy

Typically our advice is to not freeze a cookie like this with a wet filling. The crust may get a little soggy when thawed.
Posted November 25, 2013
I love this recipes for Holidays
OMG if I could give this recipe 10 stars, I would! I was VERY surprised to see how well they came together, baked, and tasted........absolutely delicious. I had previouslly bought 2 mini muffin tins [from the well known cake decorating company] and they came in so handy. I ended up with 46 crusts, luckily having a wooden espresso tamper - perfect fit that I dipped into flour and then pressed into each cup forming the crust easily, & quickly. I had enough filling for 43 crusts so I just filled the other 5 with some homeade lemon curn I had on hand. I also filled the crusts to just about the top, added the topping, and none overflowed!!!! The other surprise was they just popped right out with little knife effort as well! I topped each with sweetened whipped cream, and a sprinkle of cinnamon. A delicious and impressive take take along or serve guests. Thank-you for a GREAT recipe!
I made these for Thanksgiving instead of the traditional pumpkin pie. Unless I made the little balls that make up the crust too big, I had alot of left over filling. None the less they turned out great. This is a great recipe and dangerous to the hips as you can easily pop 4-5 of these things with a cup of coffee or milk. Will definately make these again for Christmas.
These were a huge hit! Perfect bit size with a cup of coffee or hot cocoa. Huge hit in this house!
Baked up nicely and held their shape.After chilling they had a wonderful flavor and just the right size to pop in your mouth and enjoy.
It was delicious! A big family hit and the kids enjoyed helping. We used fresh sugar pie pumpkin instead of canned. Enjoy!
A big hit! Wonderful delicate flavor. Everyone wanted the recipe. Perfect to bring to holiday potluck dinners.

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