Pumpkin Tartlettes

Pumpkin Tartlettes




In a large bowl combine all the pumpkin custard ingredients. Whisk until well blended.

Split the pie crust between six to eight 4" non-stick tartlette pans. Press the crust onto the bottom and sides of the pans. The crust will shrink a little while baking so make sure it reaches the top edge of the pan. I find that one pre-made pie crust is the perfect amount for six tartlettes.

Fill the individual crust lined tartlette pans with the pumpkin custard and bake at 350 degrees F for 20 to 25 minutes or until set.

Remove from the oven and cool.

Once cool, you'll find that you can pop them out of the pans. Although, you may have to run a knife along the edges to loosen them first.

Top with fresh whipped cream and serve.


Time to prepare: 40 minutes.

Serves 6.


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