Are you craving for a delicious fall dessert? These pumpkin pie tarts in muffin tin are just what you need. The combination of flaky crust and creamy pumpkin filling is simply irresistible. Plus, they’re so easy to make and perfect for serving at parties or family gatherings. Let’s get started!
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 pre-made pie crust (enough for 12 muffin cups)
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and use a cookie cutter or a cup to cut out 12 circles. Press each circle into a muffin cup, making sure it covers the bottom and sides.
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt.
- Pour the pumpkin filling into each muffin cup, filling them about 3/4 of the way full.
- Bake for 25-30 minutes or until the filling is set and the crust is golden brown.
- Let the tarts cool in the muffin tin for a few minutes, then remove them and let them cool completely on a wire rack.
- Serve with whipped cream and a sprinkle of cinnamon on top.
Each tart contains approximately:
- Calories: 170
- Total Fat: 9g
- Saturated Fat: 4.5g
- Cholesterol: 50mg
- Sodium: 120mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
- Muffin tin
- Rolling pin
- Cookie cutter or cup
- Large mixing bowl
- Wire rack
These pumpkin pie tarts are delicious on their own, but you can also serve them with a dollop of whipped cream and a sprinkle of cinnamon on top. They’re perfect for fall parties, Thanksgiving, or any occasion where you want to impress your guests.
If you want to mix things up, try adding a tablespoon of maple syrup or a teaspoon of vanilla extract to the filling. You can also make mini pumpkin pie tarts by using a mini muffin tin instead of a regular one.
If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also use store-bought or homemade pie crust.
Store leftover tarts in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months.
- Make sure the pie crust is cold when you’re working with it. If it’s too warm, it will be difficult to handle and may tear.
- If you’re having trouble with the crust sticking to the muffin tin, try greasing the cups with butter or cooking spray.
- Let the tarts cool in the muffin tin for a few minutes before removing them. This will help them hold their shape better.
This recipe makes 12 pumpkin pie tarts.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can. Just make sure to cook and puree the pumpkin before using it in the filling.
Can I make the tarts ahead of time?
Yes, you can. You can bake them a day or two in advance and store them in the refrigerator. Just make sure to let them cool completely before storing them.
Can I use a different type of crust?
Yes, you can. You can use a graham cracker crust or a gluten-free crust if you prefer.
These pumpkin pie tarts are the perfect fall treat. They’re easy to make and taste amazing. The creamy pumpkin filling is perfectly spiced with cinnamon, ginger, and nutmeg, and the flaky crust is just the right texture. I love serving them with a dollop of whipped cream and a sprinkle of cinnamon on top. They’re always a hit at parties and family gatherings. Give them a try and see for yourself!