‘Tis the season, y’all… it’s FINALLY time for some pumpkin pie!
We seriously couldn’t be more stoked for the Miss Jones version of this classic treat, ’cause it combines a crumbly cake mix crust with smooth, spicy pumpkin filling. Topped off with a dollop of homemade whip, these Pumpkin Tartlets are Friendsgiving-friendly and travel well. This recipe is simple to make fully vegan, so don’t be afraid to bake up a batch of each for your Thanksgiving table.
Since you know the one thing EVERYONE can agree on is pie.
Perfect Pumpkin Tartlets
Mini pumpkin tarts made with cake mix crust.
Makes 6 tartlets
For the crust
½ cup butter, softened
1 box Miss Jones Organic Vanilla Cake Mix
For the filling
8 ounces mascarpone cheese (kite hill is a good plant-based alternative)
1 7.4-oz. can organic coconut condensed milk
1 15-oz. can pumpkin puree
1 tablespoon maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
For the topping
¾ cup heavy cream
1 tablespoon organic powdered sugar
½ teaspoon cinnamon, for dusting
Pro tip: Vegan bakers can use softened vegan butter and flax “egg” as a substitute. Stir together 3 tablespoons flax and 9 tablespoons water. Let sit for 5 minutes.
- Preheat oven to 350 degrees F. Using a stand mixer or large bowl and hand mixer, combine butter, egg and cake mix on low speed until mixture is thick and crumbly. Cut or weigh the dough into 6 equal pieces. Press each dough piece into each mini tart mold, pressing the dough into the bottom and sides in a thick, even layer. Chill for 10 minutes in the freezer.
- Bake tart molds for 15-17 minutes, or until edges are crispy and middle is slightly firm to the touch.
- To make the filling, put mascarpone cheese in the bowl of an electric mixer and mix on low speed until smooth and creamy. Add coconut condensed milk and pumpkin and mix until fully incorporated. Add maple syrup, spices and salt.
- Transfer filling to a small pot and bring to a boil stirring constantly, whisking out any lumps until thick and creamy. Remove from heat and let cool.
- Fill cooled tartlet shells just below the edge with pumpkin filling and refrigerate for 2-3 hours until the filling is completely set.
- Once ready to serve, beat heavy cream and powdered sugar in medium bowl with the whisk attachment on high speed until stiff peaks form. Top with a small dollop of whipped cream and dust with a little cinnamon. Dig in!