Pumpkin Puff Pastry Tartlets

Transform leftover pumpkin into golden puff pastry tartlets with warm autumn flavours. A simple, cosy treat perfect for gatherings or afternoon tea.

Recipe - Quality Foods

Prep Time15 Minutes

Servings6

Cook Time20 Minutes

Ingredients

1 sheet puff pastry (thawed if frozen)

1 cup pumpkin purée (leftover works perfectly!)

2 tbsp brown sugar (or maple syrup for a softer sweetness)

1 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger blend)

½ tsp vanilla extract

1 egg (for egg wash)

2 tbsp cream cheese or mascarpone (optional, for a creamy layer)

2 tbsp chopped pecans or walnuts (optional, for crunch)

A drizzle of honey or caramel sauce (optional, for serving)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare filling: In a bowl, mix pumpkin purée, brown sugar, pumpkin pie spice, and vanilla until smooth. Taste and adjust sweetness/spice to your liking.

3. Roll puff pastry: Lightly roll out the puff pastry on a floured surface. Cut into squares or circles (about 4–6 pieces depending on size).

4. Assemble:

If using cream cheese/mascarpone, spread a thin layer in the center of each pastry square.
Spoon 1–2 tbsp of pumpkin mixture on top.
Sprinkle with chopped nuts if desired.

5. Fold & seal:

For a rustic galette look: fold edges over slightly, leaving the center exposed.
For hand pies: fold pastry over filling into triangles/half-moons and crimp edges with a fork.

6. Egg wash: Beat the egg and brush over the pastry edges for golden color.

7. Bake: Place on the prepared sheet and bake for 15–20 minutes, until puffed and golden brown.

8. Serve: Let cool slightly, then drizzle with honey or caramel for extra indulgence.

15 minutes

Prep Time

20 minutes

Cook Time

Servings