Pumpkin Pie Tarts

[Nicole Hood]

These pumpkin pie tarts are a delicious recipe that can be whipped up in minutes and served as a holiday dessert, party snack, or fall sweet treat!

“There is always something to be thankful for.”

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Pumpkin Pie Tarts​

Makes approx 30 tarts

Ingredients​

• 2 boxes phyllo shell tarts or mini pie tart shells
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin spice
• 1 egg beaten for egg wash
• whipped cream for topping

Instructions​

• Preheat the oven to 350ºF.
• Line a baking sheet and add 4-5 rows of empty tart shells.
• In a bowl add pumpkin, brown sugar, and pumpkin spice and mix well.
• Add a large spoonful of pumpkin filling in the center of each pie tart.
• Bake for 12- 15 minutes.
• Repeat with remaining tarts and filling.
• Let cool and serve at room temp topped with a dollop of whipped cream on each.

Start with tart shells. My favorite are these prebaked flaky phyllo shells.

They are bite size and can be filled and served right out of the box or filled and heated like I did in this recipe.​

In a bowl add pumpkin, brown sugar, and pumpkin spice and mix well.​

Add a large spoonful of pumpkin filling in the center of each pie tart.​

Bake for 12- 15 minutes at 350 degrees.​

Repeat with remaining tarts and filling.

Let cool and serve at room temp. topped with a dollop of whipped cream on each.

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