Pumpkin Tarts

These sweet little tarts are from a Halloween menu in the 1942 edition of The New American Cook Book. Their size makes them perfect for sharing with loved ones or for taking to that Halloween party we talked about in this month’s First Monday Menu.

Pumpkin Tarts

  • Plain Pastry
  • 2 1/2 c mashed pumpkin
  • 2 c brown sugar
  • 4 beaten eggs
  • 1 c milk
  • 2 tbsp melted butter
  • 1 tbsp molassses
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Line 6 tart tins with plain pastry. Mix other ingredients well. Pile in tart shells. Bake in moderately hot oven, 375°F, for 40 minutes. Serve hot or cold. If cold, top with a layer of cottage cheese. Serves 6.


We baked these in muffin tins and they were the perfect size. The crust was light and flaky and fell apart easily. You might not need a fork but you’ll definitely need a plate if you try this recipe. The pumpkin filling was a deeper, darker pumpkin than I’m used to eating in pumpkin pie thanks to the molasses. You can taste the molasses, but it doesn’t overpower the pumpkin. We added whipped cream to the top of our warm tarts. Pairing a warm tart with vanilla ice cream would make a wonderful dessert or late night snack.

What is your favorite pumpkin recipe?

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