Best 5 Light And Spicy Pumpkin Pie Tarts Recipes

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Calling all pumpkin spice lovers! Dive into the delightful world of light and spicy pumpkin pie tarts, where traditional flavors dance with a touch of heat. These individual tarts are a culinary symphony, featuring a flaky, buttery crust that cradles a smooth and velvety pumpkin filling, all crowned with a sprinkle of cinnamon sugar. Whether you're looking for a sweet treat to warm your soul on a chilly day or a festive dessert to impress your guests, these pumpkin pie tarts are sure to steal the show. With two irresistible recipes – one classic and one kicked up with a hint of cayenne pepper – you can tailor the spice level to your preference. Get ready to tantalize your taste buds and embark on a journey of pumpkin pie bliss.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

PUMPKIN TARTS



Pumpkin Tarts image

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.

Provided by Cookie Queen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 48

Number Of Ingredients 19

12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
3 eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g

SPICY PUMPKIN PIE II



Spicy Pumpkin Pie II image

This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.

Provided by ANNEKEK

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 13

2 cups canned pumpkin puree
1 cup milk
1 cup light cream
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon all-purpose flour
2 eggs, lightly beaten
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 450 degrees F (230 degrees C.)
  • In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
  • Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g

PUMPKIN TART WITH GINGERSNAP CRUST



pumpkin tart with gingersnap crust image

Make and share this pumpkin tart with gingersnap crust recipe from Food.com.

Provided by crazymom

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1/2 cup unsalted butter, melted
1 tablespoon grated fresh ginger
1 lb cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 pinch ground allspice
1 pinch ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree (fresh or canned)
2 large eggs

Steps:

  • Preheat the oven to 325 degrees.
  • To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
  • Add an additional tablespoon of melted butter if necessary.
  • Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
  • Bake about 7 minutes, or until set.
  • Remove from oven.
  • To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
  • Set the ginger juice aside and discard the pulp.
  • In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
  • Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
  • Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
  • Pour the filling into the tart pans and return them to the oven.
  • Bake for 25 to 30 minutes, or until the center is just firm to the touch.
  • Cool to room temperature, then chill for up to 2 hours or overnight before serving.

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!

Tips:

  • For a creamier filling, use full-fat coconut milk instead of light coconut milk.
  • To make the filling more flavorful, add a teaspoon of pumpkin pie spice or a pinch of ground cloves.
  • If you don't have a kitchen torch, you can broil the tarts for a few minutes to caramelize the tops.
  • For a gluten-free option, use a gluten-free pie crust mix or make your own gluten-free pie crust.
  • To make the tarts ahead of time, bake them according to the recipe and then let them cool completely. Store the tarts in the refrigerator for up to 3 days, or freeze them for up to 2 months. When you're ready to serve, thaw the tarts in the refrigerator overnight or at room temperature for a few hours.

Conclusion:

These light and spicy pumpkin pie tarts are the perfect fall dessert. They're easy to make, delicious, and they're sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give these tarts a try. You won't be disappointed!

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