Spiced Mini Pumpkin Tarts Recipe

Pumpkin Mini Tarts Recipe Description

This spiced mini pumpkin tarts recipe is a wonderfully easy, yet tasty recipe. It’s a family favorite that we enjoy all Autumn long. Plan to serve it whenever friends gather for a Fall event.

Contributed by: Frank and Cathy Wells

Yields: 24 mini tarts

Pumpkin Trivia: In 1584 upon seeing it for the first time, a French explorer called them “gros melons. This translates into Latin as “pepon”, or a large melon. It wasn’t until the 17th century that American colonists first referred to them as pumpkins.

Mini Pumpkin Tarts Ingredients

Here are the pumpkin mini tarts ingredients:

1 pkg (15oz)	refrigerated pie crusts
1 can (15oz)	solid pack pumpkin
2 cups	frozen whipped topping, thawed
1 tsp	pumpkin pie spice
1 pkg (3.4 oz)	cheesecake instant pudding and pie filling
	Powdered sugar (optional)
1/4 cup	chopped pecans
1	Small orange, zested

Directions How to Make Mini Pumpkin Tarts

Preheat oven to 400° F.
Allow pie crusts to thaw at room temperature for 15 minutes.
Roll pie crust into 12-inch circle.
Using a 31/2″ scalloped cutter, cut out 12 pastry pieces (9 from the outer edge and 3 from the center of the circle).
Press 1 into each cup of a mini-muffin pan. Prick the bottom of the pastry.
Bake for 14-18 minutes or until golden brown. Let stand for 5 minutes.
Remove tart shells from the pan to the cooling rack; cool completely.
Repeat with the remaining crust to make 24 tart shells.
Combine pumpkin, whipped topping, and spice in a bowl.
Whisk until smooth.
Add pudding mix; whisk until smooth and thickened.
Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar from the shaker.
Pipe pumpkin mixture into shells with the star tip of a decorating device.
Sprinkle pecans over tarts and top with orange zest.

* Make your own spice blend. See our Pumpkin Spice Recipe

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