pumpkin pie tarts. Looking for a fabulous pumpkin pie or tart recipe that is slightly different but not too oddball? I don't often calculate calories on desserts. Mini Pumpkin Pies are an entire pumpkin pie in ONE bite!
You can cook pumpkin pie tarts using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of pumpkin pie tarts
- Prepare 3/4 cup of granulated sugar.
- It’s 1 1/2 tsp of pumpkin pie spice.
- It’s 1/2 tsp of salt.
- It’s 1 packages of vanilla pudding mix.
- You need 1 can of pure pumpkin.
- You need 1 can of evaporated milk.
- Prepare 2 of eggs beaten.
- It’s 24 of frozen tart shells.
Or you can cut them into rectangular-shapes to make more. These Pumpkin Pie Pop Tarts are a delicious breakfast pastry that you'll want to eat any time of day! They're perfect as a breakfast or dessert option. Made with a flaky pie crust filled with pumpkin filling.
pumpkin pie tarts instructions
place tart shells on pan and preheat oven to 425.
in a mixing bowl mix sugar pumpkin pie spice salt and vanilla pudding mix.
in another bowl mix pure pumpkin evaporated milk and eggs beaten one at a time.
add dry ingredients to wet and use a quarter measuring cup to fill tart shells up..
cook in oven for15 minutes then turn down oven to350 and bake for another 35 to 40 minutes.
These healthy raw pumpkin pie tarts are vegan & gluten-free. The filling is rich, creamy and decadent but is made from all healthy plant-based ingredients! A press-in crust, short bake time, and do-ahead option liberate you (and your oven) for other cooking projects. One word of caution: the hazelnut brittle. A flaky, tender breakfast pastry that's brimming with autumn flavor and finished with a sweet glaze.
