Mini Pumpkin Pie Tarts (without evaporated milk)

These mini pumpkin pie tarts take less than an hour from start to finish and don't require evaporated milk. They are the perfect Thanksgiving dessert that be can made ahead, or quickly made the morning of!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Servings tarts

Calories 492kcal

Author Jenna Shaughnessy

Ingredients

1 roll refrigerated pie crust
1 cup pumpkin puree
¾ cup light brown sugar
½ cup heavy cream
1 large egg
1 teaspoon pumpkin pie spice

US Customary - Metric

Instructions

Preheat your oven to 375°F. Grease four 4 inch tart pans.
Roll out the pie crust onto a lightly floured surface and cut four 6 inch circles out of the dough.
Add one dough circle to each tart pan and press it gently into the bottom and sides. With a fork, prick the bottom of the pie several times. Cut any excess dough from around the top of the pan so you have a clean edge.
Repeat with the remaining tart shells.
In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, and pumpkin pie spice. Divide the mixture between the four 4-inch tart pans.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is set in the center.
Enjoy warm, at room temperature, or chilled. Store any leftover tarts in an airtight container in the fridge for up to two days.

Notes

Instead of evaporated milk, this recipe uses heavy cream and sugar. Do not replace the heavy cream with a lower fat milk, it will alter the texture of the filling.

If you don't have brown sugar on hand, you can substitute with regular granulated sugar. The taste won't be as rich and the texture will be slightly altered.

Nutrition