Mini Pumpkin Pie Tarts
Posted: 11/21/2012
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These mini pumpkin pie tarts are a quick and easy no-bake treat. Bite-sized pumpkin tartlets are the perfect last-minute dessert for any fall event, including Thanksgiving!
Why You’ll Love These mini pumpkin tarts
- Last Minute: These no-bake mini pumpkin tarts are a simple solution for any last-minute event. Just like my pumpkin pudding (another last-minute favorite!), this recipe is simple to make, easy to eat, and full of the flavors of fall. Perfection.
- Easy: To make these mini pumpkin tarts, you need only 5 ingredients, all of which you can keep on hand in your pantry or freezer: canned pumpkin, frozen whipped topping, pumpkin pie spice, a box of instant pudding, and frozen mini pie shells. You can whip them up in less than a half hour. They’ll need to chill in your fridge for at least 20 minutes to set. They can be made a day ahead and will still be delicious.
I use a pastry bag and tip for making my tarts but alternatively, you could put the filling into a resealable bag, snip a small corner off, and pipe the filling into the shells. Or you could use a spoon and dollop the filling in.
At only 35 calories each, they won’t break the calorie bank, either, which is a good thing especially this time of year!
Plus, they are super cute, are they not?
More Pumpkin Desserts
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
mini tarts
These bite-sized pumpkin pie tarts are a quick and easy no-bake treat and a delicious addition to a Thanksgiving dessert table!
Ingredients
- 3 packages pre-baked, frozen pie shells (45 shells total)
- 1 can (15 oz) pumpkin purée
- 2 cups Cool Whip
- 1 teaspoon pumpkin pie spice
- 1 package (3.4 oz) cheesecake instant pudding
Instructions
- Thaw pastry shells at room temperature for 15 minutes.
- Combine pumpkin, Cool Whip, and pumpkin pie spice with a whisk in a medium bowl until smooth. Add pudding mix and continue to whisk until smooth and thick. Spoon or pipe into shells and top with a sprinkle of pumpkin pie spice. Enjoy
Notes
- I used canned pumpkin puree for this recipe, not canned pumpkin pie filling which already contains spices and is sweetened.
Nutrition Information
Serving: 1mini tart, Calories: 145kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 205mg, Potassium: 51mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1477IU, Vitamin C: 0.4mg, Calcium: 12mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Linda says
Is the 2 cups of cool whip 2 8oz containers or 2 measuring cups full?
Rachel Gurk says
2 measuring cups!
Chrissy says
I make these every year with my fifth grade students. They are easy and delicious.
Rachel Gurk says
I love that and I’m so happy to hear it! Thanks for taking the time to come back and leave a comment!
Amber Gage says
Made these this weekend for Thanksgiving. Made as written but used Tenderflake tart shells as that’s what I had. They are soooo good! Nice and light, not very pumpkin-y. Would make again and add more pumpkin.
Rachel Gurk says
So glad to hear you liked these, Amber! Thanks for taking the time to leave a comment!
Kimberly J says
Can these be made ahead of time?
Rachel Gurk says
I would make the filling ahead and then pipe it in right before serving. Otherwise they will get soggy.
Natalie says
Do you prepare the pudding like the box says
Or do you just use the dry powder to mix into the pumpkin?
Rachel Gurk says
Add the dry powder into the pumpkin mixture. :)
JH says
You don’t bake the filo dough at all? Just wondering because in the picture it looks browned a little.
Rachel Gurk says
The cups are pre-baked!