Fluffy Pumpkin Tartlets

Total Time
2hrs 42mins
Prep 30 mins
Cook 2 hrs 12 mins

A lovely fall appetizer. I served these at a bridal shower and they were a huge hit! You can buy premade tartlet shells if short on time-the filling is a snap to put together. Cook time includes 2 hours of chilling. I also like to use cheesecake pudding mix. The filling is good as a dip with graham crackers too...mmmm!

Ingredients Nutrition


  1. For shells, cream butter, cream cheese and sugar; mix in flour to form a soft dough.
  2. Cover and refrigerate at least one hour or overnight.
  3. Shape dough into 1 inch balls; place in ungreased mini muffin pan. Press dough with a tartlet shaper dipped in flour to form a shell.
  4. Poke shells several times with a fork, then bake at 450 degrees for 10-12 minutes until golden. Cool several minutes in pan, then completely on a rack. (If needed I reshape the tartlets immediately after baking.).
  5. For filling, mix pumpkin, dry pudding mix, milk, and spices. Fold in whipped topping.
  6. Pipe filling into each tartlet shell.
  7. Keep refrigerated until using.
Most Helpful

5 5

These are sooo delicious! I love love love the shells; they are well worth the extra work. The filling is light and delicious as well! I always add a little extra cinnamon and cloves, but it's good without it too! Thanks for this recipe!

5 5

These were great! I had one box of vanilla pudding and one box of pumpkin spice pudding so I used that instead of all vanilla. It was nice and fuffy like a mousse texture. Also, I didn't make the shells I used chocolate shells that I had on hand. I would definitely make these again!