Pumpkin Pie Triple Berry Tarties

I developed this recipe after making pumpkin cheesecake and having more than half a can of pumpkin puree leftover. Simply adding ingredients as I go. You can immediately taste the fruit and whipped topping flavor, but then you start to taste the pumpkin! Ideal when cold.

Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 18
Yield: 18 tartlets

Ingredients

  1. 18 (2 inch) unbaked tart shells
  2. 1 (14 ounce) can pumpkin puree
  3. 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
  4. 2 tablespoons white sugar, or more to taste
  5. ½ teaspoon vanilla extract
  6. 1 pinch ground cloves
  7. 1 pinch ground nutmeg
  8. 1 cup frozen mixed berries
  9. 1 (7 ounce) can whipped cream
  10. 1 ¼ teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  2. Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
  3. Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
  4. Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.
  5. Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.
  6. Tarties can be served immediately but they taste best when served chilled.

Nutrition Facts

Calories 171 kcal
Carbohydrate 21 g
Cholesterol 8 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 3 g
Sodium 139 mg
Sugars 7 g
Fat 9 g
Unsaturated Fat 0 g

 

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