No Bake Pumpkin Tarts Recipes

NO-BAKE PUMPKIN TARTS

No-Bake Pumpkin Tarts image

A quick, bite-sized pumpkin dessert that family and friends are sure to love.

Provided by Lindsey

Categories Fruits and Vegetables Vegetables Squash

Time 35m

Yield 15

Number Of Ingredients 5

Ingredients

1 (1.9 ounce) container mini phyllo tart shells
1 cup whipped topping (such as Cool Whip®), divided
⅔ cup canned pumpkin puree
⅓ (3.5 ounce) package instant French vanilla pudding mix
1 pinch pumpkin pie spice, or to taste

Steps:

Remove phyllo shells from freezer 15 minutes before using.
Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.

Nutrition Facts : Calories 48.1 calories, Carbohydrate 6.4 g, Fat 2.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 67.9 mg, Sugar 3.1 g

PUMPKIN TARTLETS

Pumpkin Tartlets image

Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 tartlets.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional

Steps:

Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

NO-BAKE PUMPKIN TARTS

No-Bake Pumpkin Tarts image

This recipe came from my Kindergarten teacher back in the 70's and it has been a family favorite ever since. It is light and fluffy, and a nice change from regular pumpkin pie. This recipe also makes enough for one pie if you don't want to make tarts.

Provided by pastawendy

Categories Dessert

Time 25m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk
2 egg yolks
12 marshmallows
1 cup cooked pumpkin or 1 cup canned pumpkin
12 tart shells, baked

Steps:

Mix all ingredients (except for tart shells) in a pot.
Cook over medium heat, stirring regularly until it comes to a boil.
Simmer for 5 to 10 minutes, stirring regularly.
Pour into baked tart shells or pie crust.
Allow to cool. Filling will set as it cools.
Top with whipped cream or Cool Whip if you wish and serve.

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