BEST OF 2023:
NO-BAKE PUMPKIN PIE TARTLETS
As the festive season approaches, our thoughts turn to gatherings with loved ones and the culinary delights that accompany these special occasions. Among the array of holiday desserts, pumpkin pie stands out as a timeless classic, evoking the warmth and nostalgia of fall. If you’re looking to elevate this beloved dessert to a new level of elegance, consider indulging in the irresistible charm of pumpkin pie tartlets.Â
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Pumpkin pie tartlets offer a sophisticated edge on the traditional pumpkin pie, transforming the rustic charm into thoughtful, individual, bite-sized works of art. The delicate pastry shells provide a delightful contrast to the rich, creamy pumpkin filling, creating a symphony of textures and flavors.
These petite treats are perfect even if you’re new to the world of baking. The recipe typically involves preparing a simple pastry dough and pumpkin filling that boasts their versatility. You can easily customize the recipe to suit your preferences and yet, offer a refined and elegant way to enjoy the flavors of fall.Â
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With their ease of preparation, versatility, and stunning presentation, these petite treats are sure to make any occasion extra special. So gather your ingredients, preheat your oven, and get ready to create some culinary magic that will leave your guests wanting more.
No-Bake Pumpkin Pie Tartlets
Equipment
- Tart or muffin tin
- Food Processor
Ingredients
For the no-bake oatmeal cookie crust:
- 1 1/2 cups rolled oats
- 1/2 cup finely ground graham cracker crumbs
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts pistachios or cashews (optional)
- 1/4 cup melted butter or coconut oil
For the mascarpone banana pumpkin pie filling:
- 1 15-ounce can pumpkin puree
- 1 mashed ripe banana
- 1/2 cup mascarpone cheese softened
- 1/3 cup granulated sugar
- 1-2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Make the no-bake oatmeal cookie crust:
- In the food processor, blend the oats, graham cracker crumbs, brown sugar, and walnuts (if using).
- Drizzle in the melted butter or coconut oil until the mixture is well combined and can be pressed together between fingers.
- Divide the crumb mixture evenly among 12 mini tartlet pans or muffin cups. Press the crumbs firmly into the bottom and sides of the cups to form a crust.
- Refrigerate for at least 30 minutes to set.
Make the mascarpone banana pumpkin pie filling:
- In a large bowl, whisk together the pumpkin puree, mashed banana, mascarpone cheese, sugar, cinnamon, nutmeg, ginger, vanilla and salt until smooth and well combined.
Assemble the tartlets:
- Spoon the pumpkin filling into the chilled no-bake oatmeal cookie crusts. Do not overfill to avoid the crust from breaking.
- Refrigerate for at least 4 hours, or until the filling is set.
Serve:
- Serve the tartlets chilled or at room temperature, topped with whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts, if desired.
Notes
- If you don't have graham cracker crumbs, you can use finely ground gingersnap cookies or vanilla wafers.
- You can also make the no-bake oatmeal cookie crust in advance and store it in the refrigerator for up to 3 days.
- Make sure the mascarpone cheese is softened to room temperature before using, or the filling will be lumpy.
- For a richer flavor, you can use dark brown sugar in the no-bake oatmeal cookie crust.
