Light And Spicy Pumpkin Pie Tarts Recipes

LIGHT AND SPICY PUMPKIN PIE TARTS

Light and Spicy Pumpkin Pie Tarts image

These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.

Provided by trishypie

Categories Tarts

Time 50m

Yield 36 tarts

Number Of Ingredients 10

Ingredients

2 eggs (lightly beaten)
1 (14 ounce) can pumpkin (398 ml)
1 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger paste
1/4 teaspoon clove
1/2 teaspoon salt
3/4 cup evaporated milk
36 frozen tart shells (2 inch size)

Steps:

In a large bowl, combine all ingredients gently with a spatula.
Spoon batter into tart shells and place onto an ungreased cookie sheet.
Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
Remove immediately from cookie sheet onto cooling racks. Enjoy!

Nutrition Facts : Calories 296.4, Fat 18.6, SaturatedFat 4.9, Cholesterol 13.3, Sodium 161.3, Carbohydrate 28.5, Fiber 0.8, Sugar 6.4, Protein 4.2

NO-BAKE PUMPKIN TARTS

No-Bake Pumpkin Tarts image

This recipe came from my Kindergarten teacher back in the 70's and it has been a family favorite ever since. It is light and fluffy, and a nice change from regular pumpkin pie. This recipe also makes enough for one pie if you don't want to make tarts.

Provided by pastawendy

Categories Dessert

Time 25m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk
2 egg yolks
12 marshmallows
1 cup cooked pumpkin or 1 cup canned pumpkin
12 tart shells, baked

Steps:

Mix all ingredients (except for tart shells) in a pot.
Cook over medium heat, stirring regularly until it comes to a boil.
Simmer for 5 to 10 minutes, stirring regularly.
Pour into baked tart shells or pie crust.
Allow to cool. Filling will set as it cools.
Top with whipped cream or Cool Whip if you wish and serve.

EASY EGGLESS SPICY PUMPKIN PIE

Easy Eggless Spicy Pumpkin Pie image

An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.

Provided by Mrs Joshi

Categories Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces sweetened condensed milk
15 ounces pumpkin puree
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice or 1/4 teaspoon clove
1/4 teaspoon nutmeg
1 prepared graham cracker crust (9-inch)

Steps:

Preheat oven to 375°F.
In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

Nutrition Facts : Calories 331.8, Fat 11.9, SaturatedFat 4.3, Cholesterol 16.9, Sodium 234.5, Carbohydrate 52.3, Fiber 1, Sugar 39.3, Protein 5.8

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