Mini Pumpkin Tarts

Mini Pumpkin Tarts
94
9 Reviews
Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.
60 min
Prep Time
1:45
Total Time
36 mini tarts

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
6 ounces
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
large Land O Lakes® Egg
1 teaspoon
pumpkin pie spice**

Garnish

Land O Lakes® Heavy Whipping Cream, whipped, if desired
 
*Substitute 1 1/4 cups canned pumpkin.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Directions

  1. Heat oven to 375°F.
  2. Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
  3. Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups 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.
  4. 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.
  5. 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.
  6. Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Recipe Tips

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
Cholesterol
25mg
Carbohydrates
13g
Protein
2g
Fat
8g
Sodium
70mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This was good, but I thought it could have used more spice! Thought it was a wee bit bland for my liking, next time I would double the spice.

Posted November 11, 2015 by Janna

Rating

Hi Uisce, we'd suggest baking them fully and then freezing. When you want to serve, let thaw at room temperature for a few hours.

Posted December 17, 2014 by mallory

Rating

Can these be prepared and frozen before baking? If so, would you cook them frozen or thaw first?

Posted December 12, 2014 by Uisce

Test Kitchen Comment
From: mallory
Hi Uisce, we'd suggest baking them fully and then freezing. When you want to serve, let thaw at room temperature for a few hours.
Posted December 17, 2014

Rating

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.

Posted October 17, 2014 by Sarah

Rating

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 by Cindy

Rating

Can I freeze these tarts?

Posted November 12, 2013 by Dorothy

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

Rating

I love this recipes for Holidays

Posted November 20, 2012 by Paulette

Rating

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!

Posted December 27, 2010 by Jackie

Rating

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.

Posted November 29, 2010 by Bio

Rating

These were a huge hit! Perfect bit size with a cup of coffee or hot cocoa. Huge hit in this house!

Posted November 07, 2010 by rebecca s.

Rating

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.

Posted October 26, 2010 by Lisa

Rating

It was delicious! A big family hit and the kids enjoyed helping. We used fresh sugar pie pumpkin instead of canned. Enjoy!

Posted October 20, 2010 by rebecca s.

Rating

A big hit! Wonderful delicate flavor. Everyone wanted the recipe. Perfect to bring to holiday potluck dinners.

Posted October 18, 2010 by Karen

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