Imagine the warm, comforting flavors of classic pumpkin pie, now transformed into adorable, pop-in-your-mouth mini tarts that will make your taste buds dance with delight! These miniature marvels are the perfect way to enjoy all the rich, spicy goodness of traditional pumpkin pie without the commitment of a full-sized dessert. Whether you're hosting a holiday gathering, looking for a crowd-pleasing treat, or simply craving a sweet autumn indulgence, these Pumpkin Pie Mini Tarts are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 mini tarts
Ingredients
- 1 package (15 oz) pie crusts
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 24-cup mini muffin tin by lightly greasing each cavity with non-stick cooking spray.
- Remove the pie crusts from the package and allow them to come to room temperature for about 15 minutes. This will make them easier to work with and prevent cracking.
- Using a round cookie cutter or the rim of a glass, cut small circles from the pie crusts that are slightly larger than the mini muffin tin cavities.
- Gently press each pie crust circle into the mini muffin tin, carefully forming them to fit the shape of each cavity. Use your fingers to crimp the edges slightly.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and nutmeg until well combined.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth mixture.
- Gradually pour in the evaporated milk, continuing to whisk until the filling is completely smooth and well integrated.
- Carefully pour the pumpkin mixture into each prepared pie crust, filling each about 3/4 full to prevent overflow during baking.
- Place the mini muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust edges are golden brown.
- Remove from the oven and let the mini tarts cool in the tin for 10 minutes. Then, carefully remove them and transfer to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or top with a dollop of whipped cream before serving.
- Store any leftover mini tarts in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Magic: Let your pie crusts sit at room temperature for about 15 minutes before working with them. This prevents cracking and makes them more pliable.
- Cutting Technique: Use a round cookie cutter or glass rim to create perfectly sized crust circles. Aim for a size slightly larger than your mini muffin tin cavities.
- Filling Finesse: Don't overfill the tarts! Stop at about 3/4 full to prevent messy overflow during baking.
- Cooling is Crucial: Allow the mini tarts to cool in the tin for 10 minutes before removing. This helps them set and prevents breaking.
- Serving Suggestions: Elevate your mini tarts with a light dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.
- Make-Ahead Tip: These mini tarts can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for advance preparation.
- Spice Balance: Feel free to adjust the spices to your taste. A little extra cinnamon or a pinch of cloves can add depth to the flavor profile.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 16g
Protein: 3g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 35mg
