Pumpkin Tarts Recipe - Allrecipes.com
Pumpkin Tarts Recipe
  • READY IN ABOUT hrs

Pumpkin Tarts

Recipe by  

"Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
ADVERTISEMENT
  • PREP

    1 hr 30 mins
  • COOK

    25 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
  3. To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
  4. Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
  5. Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
  6. Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Sep 08, 2011

this was......awesome!!! I was wondering what I was going to make some new things for halloween so I just decided to try this out today and i was amazing, it did not stay in my kitchen long :)

 
Nov 18, 2011

Wow! So good! These were a big hit at my office Thanksgiving party. Next time I'll probably half the recipe though, but there definitely will be a next time!

 

11 Ratings

Nov 28, 2011

I made these for Thanksgiving and everyone raved about them. The recipe made 96 plus I had enough left over to make a full size pie. I brought the left overs into work and everyone loved them there as well. Frosting was my favorite part!

 
Oct 25, 2012

These tarts take some time to make, but it's really fun to do! And delicious! I made them for a party, and people thought I had bought them. I plan to make them again this fall, and it will be part of my annual fall baking from now on! The frosting went fast for me by using the trick of putting it into a Ziploc bag, cutting off one small corner, and piping it on. **This recipe does make a LOT. I did half the recipe, and it made 48 tarts.**

 
Sep 08, 2014

I've made these tarts a couple of times and everyone absolutely LOVED them! I've never been asked so many times for a recipe! They take quite a bit of time and are a little pricy to make, but TOTALLY worth it!

 
Nov 26, 2013

I make these at least once a month. I make them gluten free by substituting rice flour for all purpose flour.

 
Nov 17, 2012

I really wanted to love these. I did like them but was a bit underwhelmed given the amount of time went into them. I just felt you could get a very similar result with fewer ingredients and in less time. with all the cream cheese in them I expected them to be absolutely delectable but just they were merely good. I also had lots of filling and topping left over even though I felt I was generous with both so it feels like the amounts are off although I may try them again and make sure I use everything up. perhaps that will make them as delish as I had it in my head they would be.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Best Pumpkin Pie Ever

Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

Mrs. Sigg’s Fresh Pumpkin Pie

Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States