Pumpkin Tartlets

Sharon Whitley


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

☆☆☆☆☆ 0 votes
Makes 12
15 Min
25 Min


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1 pkg
refrigerated pie crust (use one crust)
1 can(s)
(15 oz) solid-pack pumpkin
1/4 c
1 large
6 Tbsp
granulated sugar
3/4 tsp
ground cinnamon
1/2 tsp
1/8 tsp
1/8 tsp
ground nutmeg
dash of allspice
1 1/2 c
whipped topping
additional ground cinnamon and nutmeg optional

How to Make Pumpkin Tartlets


  • 1Preheat oven to 425F. Spray 12 standard muffin cups with nonstick cooking spray.
  • 2Unroll 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.
  • 3Whisk 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.
  • 4Bake 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.

Printable Recipe Card

About Pumpkin Tartlets

Course/Dish: Pies, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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