Mini Pumpkin Tarts {no bake!}
Posted: 11/21/2012
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These mini pumpkin tarts are a quick and easy no-bake treat. They’re the perfect last-minute dessert for any fall event, including Thanksgiving!
Okay friends, listen up.
Thanksgiving is coming! It is right around the corner.
Family is coming to us the weekend after Thanksgiving. On Thanksgiving Day, we’ll be going to see some extended family that lives nearby and we’ll also be stopping by a friend’s house. So what do you bring when you’re just “stopping by” somewhere?
“Oh, you don’t have to bring anything, we’ll have plenty!”
Yeah. Right. I write a food blog. Which pretty much means I cannot show up empty-handed. Out of the question! It would be out of the question even if I didn’t have this blog.
About these mini pumpkin tarts
These no-bake mini pumpkin tarts are a simple solution for any last-minute event. A no-bake treat! Simple to make, easy to eat, and full of the flavors of fall. Perfection!
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 delicious pumpkin treats:
Quick and inexpensive, canned pumpkin is used for all of these recipes:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
mini tarts
These mini pumpkin tarts are a quick and easy no-bake treat.
Ingredients
- 3 packages pre-baked, frozen mini pastry shells (45 shells total)
- 1 (15 ounce) can pumpkin purée
- 2 cups Cool Whip
- 1 teaspoon [pumpkin pie spice]
- 1 small (3.4 ounce) package cheesecake flavor 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: 35kcal, Carbohydrates: 4g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 29mg, Sugar: 2g
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.
Verdict: Tasty and addicting. You’ve been warned.
Husband’s take: I think I’m too far ahead with my recipes–he hasn’t tried these mini pumpkin tarts yet! E helped me lick off a spoon or two though–she loved them!
Changes I would make: None.
Difficulty: Soooooo easy.
Have a happy happy Thanksgiving, friends!!!
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!