Fluffy Pumpkin Tartlets
Delight in the cozy flavors of autumn with these Fluffy Pumpkin Tartlets—miniature desserts that pack all the warmth and charm of pumpkin pie into perfectly portioned bites. Featuring a buttery, homemade pastry shell and a velvety filling spiced with cinnamon, ginger, nutmeg, and cloves, these tartlets are an irresistible treat for fall gatherings or holiday celebrations. The rich pumpkin filling is balanced with a touch of heavy cream and vanilla for a luscious, creamy texture, while the golden, flaky crust adds the perfect contrast. Sized to serve 12, they’re ideal for sharing and can be finished with a dusting of powdered sugar for a simple yet elegant garnish. Whether you’re hosting a party or indulging in a cozy evening treat, these pumpkin tartlets are sure to impress. Perfect for anyone searching for "mini pumpkin desserts" or "fall tartlet recipes"!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter
- 25 grams granulated sugar
- 4 tablespoons cold water
- 300 grams pumpkin puree
- 100 grams brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 large eggs
- 120 milliliters heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a standard 12-cup muffin tin or line it with paper tartlet liners.
Prepare the pastry shell: In a medium-sized bowl, combine the flour and granulated sugar. Add the cold butter in small cubes and use your fingers or a pastry cutter to mix until the texture resembles coarse breadcrumbs.
Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a floured surface to about 3mm (1/8-inch) thickness. Use a 10cm (4-inch) cookie cutter to cut out 12 circles, re-rolling the scraps as needed. Gently press each circle into the prepared muffin tin, ensuring the dough lines the sides. Prick the bottoms with a fork and set aside.
Make the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add the eggs and beat until smooth. Stir in the heavy cream and vanilla extract until fully combined.
Divide the pumpkin filling evenly among the pastry shells, filling each about 2/3 full.
Bake the tartlets in the preheated oven for 25-30 minutes, or until the filling is just set and the pastry is golden brown.
Allow the tartlets to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Optionally, dust the tartlets with powdered sugar before serving for an extra touch of elegance.
Serve and enjoy your fluffy pumpkin tartlets!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 140.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
