Best 2 No Bake Pumpkin Tarts Recipes

Indulge in the delightful symphony of autumn flavors with our tantalizing No-Bake Pumpkin Tarts. These exquisite treats are a harmonious blend of classic pumpkin pie filling, nestled within a crisp graham cracker crust and crowned with a luscious maple whipped cream.

Embark on a culinary journey with our collection of three delectable recipes, each offering a unique twist on the classic pumpkin tart. Dive into the creamy richness of our traditional No-Bake Pumpkin Tarts, where the velvety filling takes center stage. Discover the zesty delight of our Lemon-Scented No-Bake Pumpkin Tarts, where a hint of citrus brightens the pumpkin's natural sweetness. And for a touch of sophistication, savor our Chocolate-Swirled No-Bake Pumpkin Tarts, where swirls of rich chocolate elevate the pumpkin filling to new heights.

These No-Bake Pumpkin Tarts are not only a feast for the taste buds but also a visual masterpiece. The vibrant orange filling peeks through the lattice crust, creating an eye-catching display that will impress your guests. Perfect for Thanksgiving gatherings, fall celebrations, or simply as a sweet treat, these tarts will leave you craving more.

With their no-bake preparation, these pumpkin tarts are a breeze to make. Simply mix, chill, and indulge. The result is a creamy, flavorful dessert that will satisfy your sweet tooth without the hassle of baking. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure with our No-Bake Pumpkin Tarts.

Let's cook with our recipes!

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

Ingredients

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

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.

Tips:

For a smoother filling, blend the pumpkin mixture until it is completely smooth.
If you don't have a food processor, you can mash the pumpkin by hand.
Be careful not to overmix the filling, or it will become stiff.
If you are using a graham cracker crust, make sure it is pressed firmly into the pan.
Chill the tarts for at least 2 hours before serving.
Garnish the tarts with whipped cream or a sprinkle of cinnamon before serving.
Enjoy your delicious no-bake pumpkin tarts!

Conclusion:

These no-bake pumpkin tarts are a delicious and easy dessert that is perfect for fall. They are made with a simple graham cracker crust and a creamy pumpkin filling. The tarts can be made ahead of time and chilled until ready to serve. They are also a great way to use up leftover pumpkin puree.

These no-bake pumpkin tarts are a hit with everyone who tries them. They are a perfect dessert for any occasion, and they are sure to impress your guests.