Spooky Pumpkin Pie Crust Bat Tarts | Easy Halloween Party Food
These spooky Halloween bats make the perfect easy Halloween party food for those of you in need of frightful little finger foods with a festive spin!
Equipment
Ingredients
- ⅓ cup Mascarpone cheese
- 3 tbsp Pumpkin Purée - I used libby's pumpkin purée
- 1 tbsp Brown Sugar - firmly packed
- 2 tbsp White Sugar
- 1 tbsp All Purpose Flour
- ½ tsp Cinnamon
- ¼ tsp Ground Ginger
- ¼ tsp Ground Clove
- ⅛ pinch Salt
- 1 Egg - for egg wash
- 2 Pie Crusts - premade boxed refrigerated pie crusts from frozen or refrigerator section of grocery store
Instructions
- To make the pumpkin filling for our little Halloween pumpkin tarts, start by combining the mascarpone cheese and pumpkin purée in a medium bowl. To the same bowl add firmly packed brown sugar, the white sugar, and a bit of all purpose flour. Sprinkle in some autumn spices for warmth! Add cinnamon, ground clove, ground ginger, and a pinch of salt. Alternatively, you can sprinkle one to two little teaspoons of pumpkin pie spice, if desired.
- Whisk everything together (or combine in the food processor) until smooth and evenly combined. Set aside.
- Once your pie crusts are completely thawed, unroll them to make level and flat. Using a bat shape cookie cutter, cut out your bat shapes.
- Use a 1/2 teaspoon measuring spoon as your scoop to grab a little pumpkin pie filling from the bowl and smear it onto the surface of your bat cutouts. Smear evenly leaving a thin border if possible.
- Use a second bat cutout shape and place it on top to seal the pumpkin filling and create a small tart. Using a fork, press down all along the border of the pie crust shape. Use only the very tip of the fork to press down along edges. This will seal the pumpkin filling inside the back shapes and press the top and bottom pieces of the pie crust together.
- When finished sealing the pumpkin pie tarts with the fork, cut some slits. Use a sharp paring knife to cut small, thin slits on the left and right wings. This will help let out any steam that may build up during baking. Once finished, begin transferring your bats to your baking sheet.
- To make the egg wash, add one egg to a small bowl. Whisk together with 2 to 3 tablespoons of water and 8 to 10 drops each of red and green food coloring. Whisk everything together. This combination should now begin to dye the egg wash a dark brownish color. If it's not dark enough, add a few more drops of each color to make sure the liquid is dark.
- Use a pastry brush to gently brush our dark bat wing egg wash onto the Halloween party pumpkin pastries.
- Bake in a 370 degrees F pre-heated even for 20 minutes or until golden brown. Let cool for 10 to 15 minutes. Serve alongside all your festive Halloween party foods at the table!
Notes
Using a 4 x 2 inch black bat cookie cutter I got 14 pieces - enough to make 7 little tarts out of one 11 inch wide round pie crust (each small bat tart requires a bottom piece and top piece cutout to seal the filling in between).
One box of rolled up refrigerated pie crust will usually come with 2 pieces of ready made crusts. If frozen, thaw first until soft enough to unroll without cracking. Then follow recipe as directed.
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