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Mini Pumpkin Tarts

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
60 min
SERVINGS
24 servings
Dessert
Mini Pumpkin Tarts
Ingredients
  • 1 large egg, separated, divided
  • 1 (14.1 ounce) package pastry for 9-inch double-crust pie
  • 24 disposable mini pie pans
  • 2 large eggs
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C). Whip an egg white in a small bowl until it becomes slightly frothy and lightened in appearance.
2
Unfold each sheet of pastry on a lightly dusted surface to create an 11-inch square shape. Utilize a round cutter, measuring approximately 3 inches in diameter, to cut out 12 identical pastry circles from each sheet. Place a pastry crust into each mini pie pan and brush the edges with an egg white mixture.
3
To prepare the filling, combine an egg yolk and two additional eggs in a medium-sized bowl. Mix until they are fully incorporated. Add cream cheese, pumpkin puree, sugar, vanilla extract, and a pinch of pumpkin pie spice; blend until the mixture is smooth and well combined.
4
Spoon approximately 2 tablespoons of the filling into each pastry crust. Place them in the preheated oven and bake until the edges of the crust are golden brown and the filling is set, approximately 15 minutes.
5
Remove the pies from the oven and allow them to cool for 15 minutes before serving.