Heavenly Harvest Pumpkintarts
Indulge in the cozy flavors of autumn with these Heavenly Harvest Pumpkintarts—miniature pumpkin pies that pack all the warmth and spice of the season into perfectly portioned treats. Featuring a buttery, flaky homemade pastry crust and a velvety filling made with real pumpkin puree, brown sugar, and a harmonious blend of cinnamon, nutmeg, ginger, and cloves, these tarts are a dessert lover's dream. Each bite delivers a delightful balance of creamy sweetness and aromatic spice, making these tarts the perfect addition to your Thanksgiving table or any fall gathering. Easy to make with simple ingredients, these mini tarts bake beautifully in a muffin tin for an effortlessly elegant presentation. Top them with a dollop of whipped cream for a decadent finishing touch, and savor the taste of the harvest season in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 4 tablespoons ice water
- 1.5 cups pumpkin puree
- 0.75 cups brown sugar
- 0.5 cup heavy cream
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.125 teaspoons ground cloves
- 1 cup whipped cream, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture forms pea-sized crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough holds together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 20 minutes.
While the dough chills, prepare the filling by whisking together the pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves in a medium bowl until smooth.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter (3 to 4 inches in diameter) to cut out circles of dough.
Gently press the dough circles into a greased muffin tin to form mini tart shells. Trim any excess dough hanging over the edges.
Fill each tart shell with the pumpkin filling, leaving a small gap at the top to prevent overflow.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 19.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 148 mg | 3% | |
*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.
