Ingredients Jump to Instructions ↓

  1. 30 mini phyllo or fillo shells, thawed

  2. 1 1/2 cups half-and-half

  3. 3 large eggs

  4. 1/4 cup granulated sugar

  5. 1/2 cup brown sugar

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon ground ginger

  8. 1/2 teaspoon ground nutmeg

  9. dash salt

  10. 1 1/2 cups pumpkin puree

  11. 1/2 cup whipping cream

Instructions Jump to Ingredients ↑

  1. Butter a shallow 1 1/2-quart baking dish. Heat oven to 325°.

  2. Heat half-and-half over medium heat until it begins to simmer. Remove from heat and set aside.

  3. In a mixing bowl, beat eggs with the sugars, spices, and salt. Stir in pumpkin puree and half-and-half.

  4. Pour the pumpkin mixture into the prepared baking dish. Set dish in a larger shallow baking pan and set on oven rack near center of oven. Pour hot water into the larger pan to a depth of about 1 inch. Bake for about 45 to 55 minutes, or until custard is set and a knife inserted near the center comes out clean. Cool then spoon into the mini shells. Refrigerate until almost serving time.

  5. Whip cream with 1 tablespoon of powdered sugar and spoon a dab onto each pumpkin mini tart, or use a deorating bag for a fancier look. Keep chilled until ready to serve. Arrange on trays and pass around as a dessert.

  6. Makes about 30 mini pumpkin tarts.

  7. More Recipes Pumpkin Mini Cupcakes Pumpkin Cake Roll Pumpkin Pound Cake With Maple Pecan Glaze Pumpkin Cupcakes Pumpkin Streusel Bars


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