Fluffy No-Bake Pumpkin Cream Tarts
Indulge in these delightful Fluffy No-Bake Pumpkin Cream Tarts that are not only reminiscent of cozy fall days but also bring a light and airy texture to the classic pumpkin dessert. Perfect for gatherings or family dinners, this treasured recipe from my Kindergarten teacher has been a beloved tradition for decades. With the comforting flavors of pumpkin and warm spices, combined with a creamy filling, these tarts are a refreshing twist on the traditional pumpkin pie. Make extra for guests or savor the leftovers—the flavors only get better with time!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
white sugar
1/2 cup (none)
cornstarch
3 tablespoons (none)
cinnamon
1 teaspoon (ground)
ginger
1/2 teaspoon (ground)
nutmeg
1/2 teaspoon (ground)
salt
1/2 teaspoon (none)
milk
2 cups (none)
egg yolks
2 (beaten)
marshmallows
12 (mini or regular, chopped if large)
cooked pumpkin or canned pumpkin
1 cup (puréed)
baked tart shells
12 (minimally prepared, store-bought or homemade)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy No-Bake Pumpkin Cream Tarts?
They are a light, airy, and refreshing version of the classic pumpkin pie, featuring a creamy pumpkin filling spiced with cinnamon, ginger, and nutmeg, served in pre-baked tart shells.
How many servings does this recipe yield?
This recipe is designed to fill 12 baked tart shells.
Is this a traditional family recipe?
Yes, this is a treasured recipe passed down from a kindergarten teacher that has been a beloved tradition for decades.
Can I use canned pumpkin for this recipe?
Absolutely, you can use either cooked pumpkin or canned pumpkin purée for this recipe.
What spices are needed for the filling?
The recipe calls for ground cinnamon, ground ginger, and ground nutmeg to achieve those classic warm fall flavors.
Why are marshmallows included in the ingredients?
Marshmallows help provide the signature fluffy and light texture that distinguishes these tarts from a standard dense pumpkin custard.
Do I need to bake the filling?
No, this is a no-bake filling recipe, though it is served in pre-baked tart shells.
How many marshmallows should I use?
You will need 12 marshmallows; you can use mini ones or regular-sized ones chopped into smaller pieces.
What kind of tart shells should I use?
You can use 12 store-bought baked tart shells or homemade ones that have already been minimally prepared and baked.
Can I use low-fat milk?
Yes, you can use regular milk, though whole milk will provide a richer flavor and creamier consistency.
What is the role of cornstarch in this recipe?
Cornstarch acts as a thickening agent to ensure the pumpkin cream sets properly within the tart shells.
Are there egg yolks in the recipe?
Yes, the recipe uses 2 beaten egg yolks to add richness and stability to the cream filling.
How much pumpkin purée is required?
You will need 1 cup of puréed pumpkin.
Is this a good dessert for gatherings?
Yes, these tarts are perfect for gatherings, family dinners, or fall-themed parties because they are easy to serve as individual portions.
Do the flavors change over time?
The flavors actually improve and get better with time, making leftovers just as delicious as the fresh tarts.
Can I use pumpkin pie spice instead of individual spices?
While the recipe specifies cinnamon, ginger, and nutmeg, you could substitute them with an equal total amount of pumpkin pie spice if necessary.
Is this recipe considered easy?
Yes, it is tagged as an easy dessert and a light dessert, making it accessible for home bakers.
How much sugar is in the filling?
The recipe uses 1/2 cup of white sugar.
Should the egg yolks be beaten before adding them?
Yes, the recipe specifies that the egg yolks should be beaten as part of the preparation.
What category does this recipe fall into?
This recipe falls under the dessert category, specifically focused on fall flavors and pumpkin.
How much milk is required?
The recipe calls for 2 cups of milk.
Can I make the filling ahead of time?
Yes, since the flavors improve with time, you can prepare the tarts in advance of your event.
Is there salt in the filling?
Yes, 1/2 teaspoon of salt is added to balance the sweetness of the sugar and marshmallows.
Is this recipe gluten-free?
The filling itself uses cornstarch, but to make the entire recipe gluten-free, you would need to ensure your tart shells are gluten-free.
What is the texture of the tarts?
The texture is light, fluffy, and airy, offering a refreshing twist on the usually dense traditional pumpkin pie.
Can I use this filling for one large pie?
While designed for 12 small tart shells, the filling could likely be used in a single large pre-baked pie shell.
How much cinnamon is used?
The recipe requires 1 teaspoon of ground cinnamon.
How much ginger and nutmeg are used?
The recipe calls for 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground nutmeg.
Should the pumpkin be puréed?
Yes, the pumpkin should be puréed to ensure a smooth, creamy texture in the filling.
How much cornstarch is needed?
You will need 3 tablespoons of cornstarch for the recipe.