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
- 18 (2 inch) unbaked tart shells
- 1 (14 ounce) can pumpkin puree
- 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
- 2 tablespoons white sugar, or more to taste
- ½ teaspoon vanilla extract
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 cup frozen mixed berries
- 1 (7 ounce) can whipped cream
- 1 ¼ teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
- Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
- Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
- 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.
- 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.
- 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 |