Pumpkin Pie Tartlets

Course Dessert


  • 1 cup milk
  • 1 cup canned Pure Pumpkin
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 egg
  • 1/4 tsp salt
  • 1 1/4 cups sugar
  • 1 (15-oz) pkg pie crust dough


  • Preheat oven to 350°F degrees. Place Silform Tartlet Tray or Medium Tartlet Tray on Perforated Baking Sheet.
  • Roll dough out onto Roul’Pat. Cut 20 circles with your Fluted Round Cutter, large enough for the dough to reach the top of the well when pressed in with the shaper. Fill all wells and press in with Shaper.
  • In a large bowl, combine milk, pumpkin, flour, spices, egg, salt, and sugar. Mix until smooth with a whisk or mixer. Pour filling into pie shells.
  •  Bake for 30 minutes.


Bon TIP: Use your pastry bag and tips to pipe freshly whipped cream onto baked and cooled tartlets.