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 - View Royal
Pumpkin Puff Pastry Tartlets
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
6
Servings
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.