Best Harvest Pumpkin Tarts Recipes

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HARVEST PUMPKIN TARTS



Harvest Pumpkin Tarts image

Make and share this Harvest Pumpkin Tarts recipe from Food.com.

Provided by FLKeysJen

Categories     Tarts

Time 28m

Yield 24 tarts

Number Of Ingredients 7

1 (14 ounce) can fat-free sweetened condensed milk (NOT evaporated milk) or 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 1/4 cups canned pumpkin (not pumpkin pie filling)
2 tablespoons brown sugar
1 egg
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
24 unbaked frozen mini tart shells (3 inch size)

Steps:

  • Preheat oven to 375°F.
  • Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
  • Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
  • Cool and garnish as desired!

HARVEST PUMPKIN TARTS



Harvest Pumpkin Tarts image

Number Of Ingredients 8

2 packages Keebler® Ready Crust® graham cracker pie crust tarts
1 egg yolk, slightly beaten
1 egg
1 (15-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • 1. Place crusts on baking sheets. Brush bottoms and sides of crusts with 1 egg yolk. Bake at 375°F for 5 minutes.2. In large mixing bowl lightly beat 1 egg. Whisk in pumpkin, sweetened condensed milk, brown sugar, cinnamon and nutmeg. 3. Spoon pumpkin mixture into crusts. Bake on baking sheet at 375°F for 22 to 25 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour.4. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #pies-and-tarts     #tarts     #desserts     #vegetables     #easy     #fall     #holiday-event     #vegetarian     #dietary     #thanksgiving     #halloween     #seasonal

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