Pumpkin Pie Tarts

1 hr & 15 min (includes 1 hr cooling)

24 servings

An easy-to-do, make-ahead treat for the holidays. Make a big batch to keep in the freezer, so you can pull them out and enjoy them with unexpected company!

Ingredients

  • 24 frozen tart shells
  • 1 pkg Pumpkin Pie Mix
  • 1 can (14 oz/398 ml) light coconut milk
  • 1 can (14 oz/398 ml) pumpkin purée

Preparation

  1. Preheat oven to 375° F.
  2. Place tart shells on Sheet Pan. Bake 10—12 min or until golden.
  3. Let cool. Remove tarts from foil cups.
  4. Meanwhile, in Multipurpose Pot, whisk mix with coconut milk. Bring to a rolling boil over medium-high heat, whisking frequently.
  5. Remove from heat; whisk in pumpkin purée until evenly mixed.
  6. Scoop filling into tart shells, about 2 tbsp per tart.
  7. Refrigerate until set, at least 1 hr. Add toppings, if desired.

Nutritional Information

Per serving(1 tart): Calories 130, Fat 7 g (Saturated 2.5 g, 0 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 16 g (Fiber 1 g, Sugars 5 g), Protein 2 g.

Tips

Use a Prep Pro Scoop (2 tbsp) for a quick, easy, no-mess way to fill the tart shells.