pumpkin tartlets

Name: Pumpkin Tartlets
Prep time: 15 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 package(s) refrigerated pie crust (use one crust); 1 can(s) (15 oz) solid-pack pumpkin; 1/4 cup(s) milk; 1 large egg; 6 tablespoon(s) granulated sugar; 3/4 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) vanilla; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) ground nutmeg; - dash of allspice; 1 1/2 cup(s) whipped topping; - additional ground cinnamon and nutmeg optional

19 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Oct 23, 2015

Easy, individual fun. Get all the taste without eating half a pie!

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield Makes 12

Ingredients

1 package refrigerated pie crust (use one crust)
1 can (15 oz) solid-pack pumpkin
1/4 cup milk
1 large egg
6 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
- dash of allspice
1 1/2 cups whipped topping
- additional ground cinnamon and nutmeg optional

How To Make pumpkin tartlets

Step 1

Preheat oven to 425F. Spray 12 standard muffin cups with nonstick cooking spray.

Step 2

Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2 inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.
Step 3

Whisk pumpkin, milk, egg, sugar, 3/4 teaspoon cinnamon, vanilla, salt, nutmeg and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.
Step 4

Bake 10 minutes. Reduce oven temperature to 325F. Bake 12 to 15 minutes or until knife inserted into centers comes out clean. Remove to wire rack to cool completely. Spoon whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon, if desired.
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