Mini Pumpkin Tarts

Name: Mini Pumpkin Tarts
Prep time: 60 min
Total time: 1 h 45 min
Yield: 36 mini tarts
Ingredients: Topping; 1/4 cup all-purpose flour; 1/4 cup firmly packed brown sugar; 1/4 cup finely chopped pecans; 2 tablespoons Land O Lakes® Butter softened; Crust; 3/4 cup Land O Lakes® Butter softened; 6 ounces cream cheese, softened; 1 1/2 cups all-purpose flour; Filling; 1 (14-ounce) can sweetened condensed milk; 1 1/4 cups canned pumpkin; 1 large Land O Lakes® Egg; 1 teaspoon pumpkin pie spice *; Garnish; Land O Lakes® Heavy Whipping Cream whipped, if desired

Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

60 min

Prep Time

1 hr 45 min

Total Time

36 mini

tarts

Get started!

Keep screen on.

Ingredients

Topping

¹/₄ cup all-purpose flour

¹/₄ cup firmly packed brown sugar

¹/₄ cup finely chopped pecans

2 tablespoons Land O Lakes® Butter, softened

Crust

³/₄ cup Land O Lakes® Butter, softened

6 ounces cream cheese, softened

1 ¹/₂ cups all-purpose flour

Filling

1 (14-ounce) can sweetened condensed milk

1 ¹/₄ cups canned pumpkin

1 large Land O Lakes® Egg

1 teaspoon pumpkin pie spice

Garnish

Land O Lakes® Heavy Whipping Cream, whipped, if desired

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
STEP 3

Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.
STEP 4

Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.
STEP 5

Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.
STEP 6

Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Tip #1

Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.

130 Calories

8 Fat (g)

25 Cholesterol (mg)

70 Sodium (mg)

13 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

Featured In

COLLECTION

Pumpkin Pie & Tart Recipes

Pumpkin pie is the classic fall dessert that can be enjoyed in so many forms and flavors to satisfy every pumpkin preference. Bake a Classic Pumpkin Pie or switch it up with a Pumpkin Ginger Tart. Plus, find some great tips for making pie crust.

See Recipes