This post and photos may contain Amazon or other affiliate links. If you purchase something through a link, I may receive a small commission at no extra charge to you.
Are you still planning your Thanksgiving menu?
Are you looking for something fun but classic for dessert?
These Pumpkin Pie Tarts are so fast and easy, and seriously cute!
Plus they are small, less calories, right??!!
Like I said this was a super easy dessert.
It started off with 2 pre-made 9″ pie crusts. (you will probably use 1 1/2)
Using a circle cut out about 2 1/2 inches wide, cut out your “tart” shells.
I sprayed a mini muffin/cupcake pan with non stick spray, and molded my pie crust into the cups. Then I used a fork to poke holes in the bottoms to keep them from puffing up too much.
I then filled them with pumpkin pie filling.
The recipe I use for pumpkin pie comes right off the 15 oz can of Libby’s Pumpkin.
Why mess with a winner, but you can always use your own recipe.
Fill the cups almost all the way full.
I had enough pie filling left over after making 24 of these tarts to make a whole pie too.
To bake them:
Put them in a 425 degree oven for 12 minutes,
Then turn the oven down to 375 degrees and bake for another 10 minutes.
Let the pumpkins cool to allow the filling to set.
I took them out of the pan after about 10 minutes and let them cool on a rack.
I first saw these over at Make & Takes in regular muffin tins.
Mr. C really loved these tarts. I can’t even remember how many he ate. He would sneak them when I wasn’t looking. They were just his size!
They are the perfect 2 bit treat to finish off your huge Thanksgiving feast!
Hope all your planning for thursday ends with a perfect day.
see my linky party people page to see where I link up
Thank you for subscribing to Lizzie Jane Baby.To read more, or download a recipe, please visit Lizzie Jane Baby Blog.