Pumpkin Patch Tarts
Mini pumpkin pie tarts with spiced filling and whipped cream — easy to make in large batches.
- 105
- min
- 42
- servings
- ~140
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 400°F (200°C).
- 2
Arrange the tart shells across baking sheets.
- 3
Place in the oven for 1 minute, then remove; keep the oven at temperature.
- 4
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla until the filling is smooth and uniform. Distribute the mixture evenly among the tart shells.
- 5
Return to the oven and bake for 10 minutes. Rotate the baking sheets and continue baking for another 12 minutes, until the filling is firm.
- 6
Allow the tarts to cool for 10 minutes, then refrigerate until thoroughly chilled, about 1 hour. Top with whipped cream before serving.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
