Pumpkin Tartlets

Pumpkin Tartlets

Prep Time

30 minutes

Cook Time

20 minutes


24 people

These Pumpkin Tartlets are a great way to get a portion-controlled dessert without the guilt! The key to this recipe is to make sure the muffin tin is greased properly and to use a plastic frosting knife to gently remove the tartlet.


  • Baking spray (or) oil of your choice
  • 2 boxes Enjoy Life Foods Snickerdoodle Cookies
  • 1/2 can pumpkin
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 tablespoon cornstarch (can substitute with Tapioca or Potato)
  • 1 teaspoon EnerG Powdered Egg Replacer
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice


  • 1 Preheat oven to 350°F.
  • 2 Prepare a mini muffin tin by spraying it with baking spray or using oil.
  • 3 On waxed paper, use a rolling pin or the palm of your hand to flatten each Snickerdoodle cookie as evenly as you can.
  • 4 Gently place one cookie in each mini muffin indent to form a small pie shell.
  • 5 In a large bowl, combine the rest of the ingredients.
  • 6 Beat with an electric mixer, scraping the sides to ensure an even mixture.
  • 7 Spoon enough pumpkin batter into each shell but do not fill more than half way (this will cause it to bubble over and crust it to the pan).
  • 8 Bake for 15-20 minutes until the pie shell starts to slightly brown.
  • 9 Cool completely before trying to remove the tartlets to ensure a solid treat.


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