Pumpkin Patch Tarts

Pumpkin Patch Tarts
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    42 People
  • VIEWS
    12

Delight in miniature autumnal bliss with these Pumpkin Patch Tarts! A symphony of warm spices and creamy pumpkin filling nestled in flaky pastry shells, these tarts are a charming and irresistible Thanksgiving treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    120 g
  • Cholesterol
    17 mg
  • Fiber
    1 g
  • Protein
    10 g
  • Saturated Fat
    10 g
  • Sodium
    612 mg
  • Sugar
    35 g
  • Fat
    41 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

Arrange the unbaked tart shells on baking sheets, ensuring they are evenly spaced. (2 minutes)

03

Step

Bake the tart shells in the preheated oven for 1 minute to lightly set the pastry. Remove from the oven, but leave the oven on. (2 minutes)

04

Step

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract until the mixture is smooth and well combined. (5 minutes)

05

Step

Carefully pour the pumpkin mixture evenly into each of the pre-baked tart shells, filling them almost to the top. (5 minutes)

06

Step

Bake the tarts in the preheated oven for 10 minutes. Then, rotate the baking sheets and continue baking until the filling is set, approximately 12 minutes more. The filling should be firm around the edges but with a slight jiggle in the center. (22 minutes)

07

Step

Remove the tarts from the oven and let them cool on the baking sheets for 10 minutes. Then, transfer them to a wire rack to cool completely. (10 minutes)

08

Step

Once cooled, refrigerate the tarts for at least 1 hour to allow the filling to set completely and the flavors to meld together beautifully. (60 minutes)

09

Step

Before serving, garnish each tart with a delicate swirl of whipped cream, if desired. Arrange the tarts on a serving platter and present these delightful Pumpkin Patch Tarts to your eagerly awaiting guests.

For a deeper, more complex flavor, consider using freshly grated nutmeg and ginger in addition to the pumpkin pie spice.
If you prefer a less sweet tart, reduce the amount of brown sugar by 1/4 cup.
To prevent the tart shells from becoming soggy, ensure they are lightly baked before adding the filling.
These tarts can be made a day ahead of time. Store them in an airtight container in the refrigerator.
For an elegant presentation, dust the tarts with a light coating of powdered sugar before serving.

Alverta Schmitt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 4 Ratings)
Total Reviews: (8)
  • Hailee Haag

    Instead of whipped cream, I topped them with a homemade cream cheese frosting. So good!

  • Krista Huel

    Easy to make and delicious! I reduced the sugar slightly and they were still plenty sweet.

  • Randy Schaden

    I tried this recipe with gluten-free tart shells, and it worked great! Everyone loved them.

  • Libbie Block

    Freezing these tarts was a lifesaver! I made them ahead of time and just thawed them the day before our party.

  • Bartholome Wuckert

    The crust was perfectly crisp, and the pumpkin filling was creamy and delicious. Will definitely make again!

  • Myah Mueller

    These tarts were a huge hit at our Thanksgiving gathering! The perfect size for a little sweet treat.

  • Eladio Crona

    I added a pinch of nutmeg to the filling, and it gave the tarts an extra layer of warmth and spice.

  • Ken Mueller

    I made these with my kids and they loved helping! The recipe was easy to follow and the tarts tasted amazing.

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