7 Reviews

Excellent recipe. This is the first time I've made a sweet dish with pumpkin, so was very nervous about the task. I too took the trays out of the oven after 20 minutes as the pastry started to go very brown and the centre looked cooked. (I used store bought pastry.) Thanks a great one to use again.

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ishanimr November 29, 2010

Delicious! This recipe is absolutely perfect - nice & spicy & smooth & rich! Very easy to make. I only baked for about 20 minutes at 350 because my homemade crust was starting to get really brown. I made these last week to enter in the county fair & I only place 3rd in the "any other variety" tarts category - I definitely should have won first ;)

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Debbb October 11, 2009

Easily my favorite recipe that I have tried from recipezaar! I am Celiac and have not had pumpkin pie in two years until I tried this! I have made both tarts and pies with this recipe, and I've had compliments everytime I've made it.

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little_Leanne January 15, 2008

very yummy. I made these using the pumpkin pie filling recipe 256585, and they turned out awesome. even my DH who doesn't like pumpkin pie liked these. for the tart shells I used a packaged pie crust, a 3 inch biscuit cutter and fit them into a normal sized muffin tin.

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Fynnie November 11, 2007

I had tart shells! and wanted to fill them with something fun and tasty that a group of people (my co workers) could enjoy. These were super fast, easy and are very good. Thanks so much for posting.

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kelly in TO September 09, 2007

I made this recipe for Pick a Chef Fall 2005 and I am so glad that I did. These tarts were a perfect addition to our Thanksgiving celebration. The best part about these was that they froze beautifully. I made the tarts last week and today I took them out and when they were defrosted I place some whip cream on top and a sprinkle of cinnamon and they looked perfect. Thanks for posting this I have added it to my Make ahead collection!

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* Pamela * October 08, 2005
Light and Spicy Pumpkin Pie Tarts