Description
These easy mini pumpkin pie tarts are delicious and the perfect fall treat!
Ingredients
- Frozen tart shells: 24
- Pumpkin puree: one 14 oz can
- Brown sugar: 1 cup
- Evaporated milk: 1 cup
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Pumkin pie spice: 1 tablespoon
Instructions
- Prepare: Preheat the oven to 350° F and line two baking sheets with 12 tart shells each and set aside.
- Mix: To a large bowl, combine and mix the remaining ingredients using an electric hand mixer.
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Step 3 - Bake: Fill the tart shells 3/4 full with the pumpkin filling and bake for 18-20 minutes. The rims of the pie shells should be slightly golden and the filling should be set (not jiggling). Rest and serve at room temperature with whipped cream (optional).
Notes
These tarts are best served at room temperature, especially if you're topping them with whipped cream (so it doesn't melt)!
If you don't have pumpkin pie spice, it's easy to make your own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and all spice.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dessert, tarts
- Method: bake
- Cuisine: american