Individual Pumpkin Pie Tartlets (Mini Tarts)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a mixing bowl or blender, combine 2 cups of flour and 1 cup of unsalted butter.

Add 6 ounces of cream cheese and 1/2 cup of powdered sugar to the mixture.

Mix on low speed until combined, about 1-2 minutes, until the dough sticks to the beater or pan.

If the dough is too sticky, add a little more flour; if desired, chill in the fridge for easier handling.

Prepare the pumpkin pie filling by mixing 1 egg, 1/2 cup of heavy cream, and 1 cup of pumpkin puree in a bowl.

Add 1/3 cup of brown sugar, 1 teaspoon of pumpkin pie spice, 3/4 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the pumpkin mixture and mix until well incorporated.

Use your fingers to press the dough into the sides of mini tart shells or muffin tins, ensuring the dough reaches the top.

Scoop the pumpkin filling into each tart shell until just full, using a mini ice cream scoop.

Place the filled tart shells on a sheet pan for easy handling.

Bake at 350°F for about 20 minutes, or until the filling is set and the crust is lightly golden.

Remove the tartlets from the molds and serve with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens