pumpkin phyllo tarts


Bite-sized sweets are fun to make and serve at parties – fill a tray with petite treats and watch as your guests demolish every last one! These pumpkin phyllo tarts come together quickly and taste like mini pumpkin pie bites. Each flaky phyllo shell yields to creamy pumpkin filling, and a graham cracker crumb topping adds a tempting finish. Happy Halloween!

Pumpkin Phyllo Tarts
6 Tbsp brown sugar
3/4 tsp pumpkin pie spice*
1/8 tsp salt
3/4 cup low fat evaporated milk
1 large egg
1/4 tsp vanilla extract
1 cup canned pure pumpkin
4 sheets honey graham crackers
2 Tbsp unsalted butter, melted
2 tsp maple syrup
3 packages mini phyllo shells (such as Athens)

Preheat oven to 350°F. To prepare filling, combine brown sugar, pumpkin pie spice, salt, evaporated milk, egg, and vanilla in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

Pulse graham crackers in a food processor until crumbly, then combine with melted butter and maple syrup in a small bowl. Place shells on a baking sheet; fill each shell with about 1 tablespoon pumpkin filling. Sprinkle about 1/4 teaspoon crumb mixture over each prepared shell.

Bake shells for 12 to 13 minutes or until phyllo is golden and filling is firm. Cool completely on a wire rack. Store leftovers in an airtight container in the refrigerator up to 2 days and warm before serving.

*Make your own pumpkin pie spice: mix 1/4 cup cinnamon with one tablespoon each of ground ginger, nutmeg, and cloves. Store extra in an airtight container.

Yield – 45 tarts (serving size: 1 tart)
Calories – 36
Carbs – 6

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