White Pumpkin Pie Tartlet Recipe

White pumpkin shortbread tartlets White pumpkin shortbread tartlets

So I gave in to my husband’s cries of wanting a pumpkin pie. Well, sort of. I went with my friend Mariah’s idea of using white pumpkin to replace the all so popular sugar pumpkin, or pie pumpkin. She said a family friend makes two pumpkin pies every Thanksgiving, one of them made from a white pumpkin. From the two, Mariah said the white has always been her favorite. I found this white pumpkin thing intriguing, and then found myself doing the unthinkable, making my ultimate gag-reflex food. Pumpkin. Pie. 

As it turns out, I ended up liking it! It is possible that my spell of adverse reactions to pumpkin pie may have been lifted. Possibly. Or at least for these little white pumpkin tartlets. Did I mention the crust is made out of shortbread? I LOVE shortbread. I think that also coaxed me into biting into one of these little morsels. Not to mention the thin layer of white pumpkin filling, which I have determined is the culprit to my hatred of pumpkin pie. Pumpkin filling is too thick and there is too much of it. That’s what makes these tartlets all the better, just enough filling to satisfy your pumpkin pie cravings. Nice and mild, but uniquely pumpkin.

I had a reader make a comment a while back about being a pumpkin pie hater, like me, until she started experimenting with other squashes, like butternut squash. I think with her comment and Mariah’s insight, I had enough courage to try this one out. I’m glad I did. It is a great holiday dessert, especially when topped with freshly whipped cream and pecans.

Pick a nice heavy white pumpkin out (but you'll only need two cups worth) Pick a nice heavy white pumpkin out (but you’ll only need two cups worth). Cut it open and remove all of the seeds and stringy guts with a spoon. Cut it open and remove all of the seeds and stringy guts with a spoon. Cut into chunks and place onto a baking sheet. Cut into chunks and place onto a baking sheet. sprinkle cinnamon Sprinkle cinnamon and a little butter and bake at 375 degrees for 40 minutes. Or do the faster method, and boil them. You choose. OR… do the faster method, and boil them for 25-30 minutes. You choose. Press shortbread dough into 12 tartlett pans Press shortbread dough into 12 mini tart pans. It’s okay if they’re rough around the edges, it gives these tartlets character! Pour pie mixture into each tart pan Pour pie mixture into each tart pan Bake for 30 minutes, let them cool and enjoy! Bake for 30 minutes, let them cool and enjoy!

White Pumpkin Pie Tartlet Recipe


2 cups white pumpkin puree (or regular pumpkin puree), homemade or from a can.

1 cup organic evaporated milk

3 egg yolks and one white

4 ounces cream cheese

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 cup sugar

1/4 teaspoon sea salt

For the Shortbread Crust:

2 cups whole wheat pastry flour, or if you prefer, all-purpose flour can be substituted

2 cups organic evaporated cane juice sugar

8 tablespoons butter, softened

1 1/2 teaspoons salt

2 egg yolks

Preheat oven to 350 degrees.

For the crust, mix sugar, butter and egg yolks together. Add flour and salt. Mix until crumbly. Spoon into 12 mini tart pans and press dough in and around the edges for a nice side crust. Freeze for 10 minutes until firm.

Meanwhile for the filling, Scrape pumpkin meat off skin with a spoon (should come off easy, if not, boil or bake another five minutes) and toss it into a blender adding a half cup of evaporated milk. Blend pumpkin until smooth. Add last half cup of evaporated milk to pumpkin puree and blend again until smooth. Pour puree through a strainer. In a separate mixing bowl, mix cream cheese until smooth, add sugar. Beat in eggs until smooth. Next add in pumpkin mixture. Finally add spices and salt. Mix until thoroughly combined using a medium speed (about 5 minutes).

Remove 12 tart pans from the freezer and line them on a cookie sheet. Pour a little less than 1/4 cup of pumpkin filling into each mini tart pan (you may have some filling left over). Baked for 30 minutes. Cool and enjoy.



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  • Molly Musman
    Posted November 20, 2012 at 10:58 PM | Permalink

    What type of white pumpkin did you use? Every type that I have come across has had white skin but orange flesh. So disappointed tonight when I sliced into another bust! Before I found your tartlet recipe, I had been fantasizing about seasoning a white pumpkin pie with cardamom and orange zest. But adding your shortbread crust is a stroke of genius. Now if only I could find a white fleshed pumpkin…..

  • Posted November 21, 2012 at 6:23 AM | Permalink

    Hi Molly. I wouldn’t worry too much if it’s a white pumpkin or an orange pumpkin, it will turn out great either way. :)

  • Posted December 24, 2014 at 11:10 AM | Permalink

    not that much of a online reader to be honest but your sites really nice, keep it up! I’ll go ahead and bookmark your website to come back later. Many thanks

  • ann chaney
    Posted November 9, 2016 at 2:34 PM | Permalink

    i am cooking some white pumpkins today that i was given. i’ll let you know how they come out. pumpkin pie, like most things, depends on its recipe, and i bet if you had a piece of my pumpkin pie, you would convert!

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