Pumpkin Pie Tarts

1. 1

   Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. 2

   In a small bowl, combine the pumpkin puree, sugar and spice.

3. 3

   On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes.

4. 4

   Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.

5. 5

   Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.