Mini Pumpkin Tarts

These are just tiny pumpkin pies! Just cute bite-size treats, for when you know you've already indulged enough but can't pass them up. They're tiny....itty can have one..just one.
Preheat oven to 375*

1 c flour
1 stick of softened butter
1 (3oz) pkg cream cheese

Mix all ingredients together and chill in refrigerator for about an 1 hour. Take your dough out and roll into tiny balls. Using a mini muffin tin, press one ball into each muffin tin. Press dough into bottom and up the sides evenly (you don't want a thick crust). I used paper liners for quick clean up.

1 (14oz) can condensed milk
1 1/4 c canned pumpkin puree
2 Tbsp brn sugar
1 egg
1/4 tsp cinnamon
1/4 tsp nutmeg
24 (3") tart shells (can make the above or buy them pre-made)

Whisk condensed milk, pumpkin, brown sugar, egg, cinnamon and nutmeg until smooth. Pour evenly into tart shells. Bake about 18-24 minutes until center is set and pastry is golden. Dollop a big heaping spoon of whipping cream (or Cool Whip) on top. Store leftovers in refrigerators.
You know we always save room for dessert!


Oh. My. Goodness!! These are quite tasty, aren't they? That's it, they will be on my Thanksgiving table. Thank you for sharing this recipe with Save Room for Dessert. :-)
Anonymous said…
The pumpkin tarts were easy & delicious. They were a huge hit!