These fun and easy to prepare little tartelettes are a great new twist on the classic pumpkin pie recipe. They are sure to be a hit at your Fall gathering!

AuthorCarissa
DifficultyBeginner

These fun and easy to prepare little tartelettes are a great new twist on the classic pumpkin pie recipe. They are sure to be a hit at your Fall gathering!

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Yields1 Serving
 Topping
 1/4 cup all-purpose flour
 1/4 cup firmly packed brown sugar
 1/4 cup finely chopped walnuts or pecans
 2 tablespoons butter, softened
 Crust
 3/4 cup butter, softened
 2 (3-ounce) packages cream cheese, softened
 1 1/2 cups all-purpose flour
 Filling
 1 (14-ounce) can sweetened condensed milk
 1 1/4 cups mashed cooked pumpkin
 1 Egg
 1 teaspoon pumpkin pie spice
 Garnish
 Heavy Whipping Cream, whipped with a tbsp. of honey, if desired
1

Heat oven to 375°F.

2
3

Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

4
5

Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

6
7

Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping. I used a small leaf-shaped cookie cutter and cut shapes out of the extra dough toplace on the top of each pie.

8
9

Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.

10
11

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Category

Ingredients

 Topping
 1/4 cup all-purpose flour
 1/4 cup firmly packed brown sugar
 1/4 cup finely chopped walnuts or pecans
 2 tablespoons butter, softened
 Crust
 3/4 cup butter, softened
 2 (3-ounce) packages cream cheese, softened
 1 1/2 cups all-purpose flour
 Filling
 1 (14-ounce) can sweetened condensed milk
 1 1/4 cups mashed cooked pumpkin
 1 Egg
 1 teaspoon pumpkin pie spice
 Garnish
 Heavy Whipping Cream, whipped with a tbsp. of honey, if desired

Directions

1

Heat oven to 375°F.

2
3

Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

4
5

Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

6
7

Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping. I used a small leaf-shaped cookie cutter and cut shapes out of the extra dough toplace on the top of each pie.

8
9

Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.

10
11

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Pumpkin Pie Tartelettes

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