Mini Pumpkin Pie Tarts
Pumpkin pie filling bakes in mini shells made of refrigerated pie crust. Once cool, pumpkin pie tarts are garnished with fresh whipped cream stars.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 24 mini -1" tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1–16oz can pumpkin puree-*tested Libby’s
1–14 oz can sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger and nutmeg
1/4 teaspoon salt
Whipped Cream As Garnish
1/2 cup heavy whipping cream
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla
Optional garnishes on top of whipped cream: grated orange zest, ground cinnamon or nutmeg, toasted diced pecans, crystalized ginger pieces or toffee, gingersnap cookie crumbles.
Instructions
1.Lightly spray with cooking spray one-24 mini muffin tart pan. Set aside. Preheat oven to 375.
2.On lightly floured counter, roll one sleeve at a time, the refrigerated pie crust dough to 1/4″ thickness,
3. Cut 24 -2″ round scolloped discs from crust, repeat until all crust is used. Re rolling dough as necessary.
4. Fit one disc into mini muffin opening pressing dough up sides and bottom of shell. Chill tarts.
5.In medium mixing bowl, add pumpkin puree, eggs, condensed milk, and spices. Whisk to blend til smooth.
6.With teaspoon or disposable piping bag with clipped 1/4″ end, pipe or spoon filling into each tart shell.
7.Place entire muffin pan on a large baking sheet and bake in preheated 375° F oven 12-15 minutes.
8.Cool tarts 5 minutes in pan before removing. Garnish right before serving.
9. Make Whipped Cream: In small mixing bowl, add chilled heavy cream, 2 tablespoons confectioners sugar and vanilla. With electric mixer and whisk attachment, beat on high speed until stiff peaks form.
10.Fill piping bag with coupler and tip # 32 to pipe single whipped cream star in center of each mini tart.
Serve mini tarts at room temperature. It is best to pipe and garnish right before serving.
Notes
If you have leftover pumpkin pie filling, fill a greased custard cup or ramekin with filling and bake.
Recipe makes 24 mini tarts. Tarts can be made a head and frozen up to 30 days, wrap securely with foil, place in freezer container or zip lock. Thaw and garnish right before serving.
Extend pie crust up to the top edge of mini muffin openings and make sure you chill the dough so the dough will not shrink during baking.
Find it online: https://lizbushong.com/mini-pumpkin-pie-tarts-liz-bushong/
