Mini 7-Ingredient Pumpkin Pie Tarts
These mini tarts are filled with pumpkin, spice, and everything nice and make a perfect alternative to a whole pie.
Servings: 24 mini pies
Ingredients
Crust
- ¾ cup unsalted butter room temperature
- 6 ounces cream cheese softened
- 1½ cup flour
Filling
- 1 14 oz. can sweetened condensed milk
- 1¼ cup pumpkin puree
- 1 egg
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375° F.
- Combine butter and cream cheese in a medium bowl. With a hand mixer, beat on medium speed until combined. Add flour and continue beating until a dough forms.
- Divide dough into 24 pieces and place into an ungreased mini muffin pan. Press dough into the cups; evenly on the bottom and up the sides.
- Combine all filling ingredients into a medium bowl. Mix well with a whisk until smooth. Spoon about 1 heaping tablespoon mixture into each crust.(You will have extra filling. I have put the extra into 6 ounce ramekins to bake.)
- Bake for 25-28 minutes or until golden brown and set. Allow to cool for 5 minutes in the pan.
- Using a butter knife to loosen the edges, remove the tarts to a cooling rack to cool completely.
- Chill in an airtight container in the refrigerator 1 hour or until ready to serve.
Notes
These keep well in an airtight container stored in the refrigerator for up to 1 week.