Pumpkin Pie Tarts

1 hr & 15 min (includes 1 hr cooling)
24 servings
$0.77/serving

An easy-to-do, make-ahead treat for the holidays. Make a big batch to keep in the freezer, so you can pull them out and enjoy them with unexpected company!

Ingredients

24 frozen tart shells

1 pkg Pumpkin Pie Mix

1 can (14 oz/398 ml) light coconut milk

1 can (14 oz/398 ml) pumpkin purée

Topping (optional): whipped cream or plain 2% Greek yogurt

Preparation

Preheat oven to 375° F.
Place tart shells on Sheet Pan. Bake 10—12 min or until golden.
Let cool. Remove tarts from foil cups.
Meanwhile, in Multipurpose Pot, whisk mix with coconut milk. Bring to a rolling boil over medium-high heat, whisking frequently.
Remove from heat; whisk in pumpkin purée until evenly mixed.
Scoop filling into tart shells, about 2 tbsp per tart.
Refrigerate until set, at least 1 hr. Add toppings, if desired.

Nutritional Information

Per serving (1 tart): Calories 130, Fat 7 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 5 g), Protein 2 g.

Tips

Use a Prep Pro Scoop (2 tbsp) for a quick, easy, no-mess way to fill the tart shells.

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Multipurpose Pot - 12 Cup

Sheet Pan