Crescent Roll Pumpkin Tarts
These Crescent Roll Pumpkin Tarts are wonderful for guests this fall! Fluffy pumpkin filling inside crescent roll mini shells and topped with sweet whipped cream!
Servings 24 tarts
- 2 8 oz cans refrigerated crescent rolls
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 2 tsp vanilla extract
- 15 oz can pumpkin puree
- 8 oz jar marshmallow fluff
- 1/2 tsp pumpkin pie spice, plus more for garnish
Separate crescent roll dough into two halves. Press perforations to seal.
Cut each half into 3 rows length-wise, and 4 rows width-wise to create 12 squares of crescent dough out of each half.
Place each square of dough into the bottom of miniature muffin cups.
Repeat the same process for remaining can of crescent dough.
Bake crescent tart shells at 350 degrees for 9 - 11 minutes or until golden brown.
Remove from oven and allow to cool slightly. Using the back of a spoon or a small cap (I used a clean extract bottle cup), press into the bottom of each tart shell. Remove carefully from pans and cool completely on a wire rack.
Place whipping cream, sugar, and vanilla into a stand mixer bowl with the whisk attached.
Beat on high for a few minutes until thick and fluffy.
In a separate mixing bowl, stir together pumpkin, marshmallow fluff, pumpkin pie spice, and 2 cups of the whipped cream until smooth.
Scoop pumpkin filling into a large ziploc bag, snip off the end, and pipe into each tart shell.
Scoop whipped cream into another ziploc bag, snip off the end, and pipe on top of the pumpkin filling.
Dust tarts with extra pumpkin pie spice.
Calories: 181kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3050IU | Vitamin C: 0.8mg | Calcium: 18mg | Iron: 0.5mg