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Pumpkin Tarts

A traditional fall delight, these pumpkin tarts are the perfect individual pie portion!

Yield: 24


  • 24x3" #20240 Novali mini tarts shells

  • 398ml/14oz #11261 Harvest Pack pumpkin puree

  • 1 cup brown sugar

  • 2 large eggs

  • 3/4 cup evaporated milk

  • 1 1/2 tsp vanilla extract

  • 1/4 tsp cinnamon

  • 1/8 tsp salt


  • In a medium sized bowl, mix the pumpkin and brown sugar together until smooth.

  • Stir in the remaining ingredients until well combined.

  • If possible, let the pumpkin mix stand in the fridge for 2-3 hours.

  • Arrange your mini pie shells on a baking tray. Re-stir the pumpkin mixture and pour it into the mini pie shells.

  • Bake at 325°F for 30-35 minutes. You can tell the pies are set because they will be slightly puffed on top, and the filling should appear set (not jiggly).

Recipe can also be used for a 9" deep dish pie filling. Allow for further baking time.

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