The warm, spicy aroma of pumpkin filling and buttery crust baking is one of my favorite scents of fall. These mini pumpkin pie tarts are the perfect way to enjoy all the cozy flavors of pumpkin pie in a bite-sized, shareable treat. Whether you’re hosting a harvest party or just craving a comforting dessert, these little tarts are here to steal the spotlight. They’re adorable, easy to make, and packed with all the autumn vibes you could want.
I first made these mini pumpkin pie tarts for a Friendsgiving a few years ago. I was looking for something fun and festive that wouldn’t require slicing and serving traditional pie slices. These tarts were such a hit that they’ve become a yearly tradition. Honestly, I think everyone loves them even more than the full-sized pie! Plus, they’re easier to grab and eat (no plates or forks necessary). Trust me, once you try these, you’ll want to make them every fall.
Why You’ll Love This Recipe
- Perfect for Fall Gatherings: These mini pumpkin pie tarts are ideal for parties, potlucks, and holiday dinners. Their individual size makes them easy to serve and share.
- Quick & Easy: You’ll be surprised how fast these come together, especially if you use premade tart shells or pie crust.
- Classic Comfort Food: Packed with warm spices like cinnamon, nutmeg, and cloves, they deliver all the nostalgic flavors of traditional pumpkin pie.
- Adorable Presentation: Their mini size makes them look extra cute and festive—perfect for Instagram-worthy dessert spreads.
- Customizable: You can tweak the recipe for dietary needs, flavor preferences, or even seasonal variations.
What sets this recipe apart is the texture and flavor balance. The creamy pumpkin filling pairs beautifully with the crisp, flaky crust. Plus, you can top them with whipped cream, a sprinkle of cinnamon, or even chopped nuts for added texture. They’re guaranteed to wow your guests and make your dessert table shine!
What Ingredients You Will Need
This recipe uses simple ingredients that bring out the best flavors of fall. Most of these items are pantry staples, so you won’t need to go hunting for anything too fancy.
- Premade tart shells: Save time with store-bought mini tart shells or pie crusts. You can also use your favorite homemade crust recipe if you prefer.
- Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling (they’re not the same!).
- Eggs: These help set the filling and give it a smooth, custard-like texture.
- Heavy cream: Adds richness and creaminess to the filling.
- Brown sugar: For that deep, molasses-like sweetness that complements the pumpkin.
- Granulated sugar: Balances the sweetness without overpowering the spices.
- Cinnamon: The key spice for that classic pumpkin pie flavor.
- Nutmeg: Adds a warm, nutty depth to the filling.
- Cloves: Just a pinch for that unmistakable autumnal aroma.
- Vanilla extract: Enhances the overall flavor and rounds out the filling.
- Whipped cream, optional: For topping the tarts before serving.
If you’re missing any ingredients, don’t worry—there are plenty of substitutions! For example, you can use coconut cream instead of heavy cream for a dairy-free option or swap brown sugar with maple syrup for a natural sweetener.
Equipment Needed
You don’t need much to make these mini pumpkin pie tarts, which is another reason they’re so fun and easy!
- Muffin tin or tart pan: Essential for shaping and baking the tarts.
- Mixing bowls: For combining the filling ingredients.
- Whisk or hand mixer: To ensure the filling is smooth and lump-free.
- Measuring cups and spoons: Precision matters for the perfect balance of flavors.
- Cooling rack: Helps the tarts cool evenly after baking.
If you don’t have a tart pan, you can use small ramekins or even silicone cupcake molds as an alternative. Just keep an eye on the baking time!
Preparation Method
Follow these simple steps to create your irresistible mini pumpkin pie tarts.
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease your muffin tin or tart pan if needed.
- Prepare the tart shells: If using premade tart shells, arrange them in the muffin tin. If using pie crust, roll it out and cut circles slightly larger than the tin cavities. Press the crust into the tin, trimming any excess.
- Mix the filling: In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and vanilla extract until smooth.
- Fill the tarts: Spoon the pumpkin mixture into each shell, filling them about 3/4 full. Be careful not to overfill as the filling will puff up slightly during baking.
- Bake: Place the tin in the oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. The centers should jiggle slightly but not be wet.
- Cool: Remove the tarts from the oven and let them cool in the tin for 10 minutes. Then transfer them to a cooling rack to cool completely.
- Decorate: Once cooled, top with whipped cream, a dash of cinnamon, or your favorite garnish.
That’s it—your mini pumpkin pie tarts are ready to serve! If you’re making them ahead, let them cool completely before storing.
Cooking Tips & Techniques
Here are some handy tips to ensure your mini pumpkin pie tarts turn out perfect every time:
- Don’t overmix the filling: Whisk until smooth, but avoid incorporating too much air. This helps the filling stay creamy.
- Use room-temperature ingredients: Eggs and cream blend more evenly when they’re not cold.
- Blind bake the crust: If your tart shells tend to get soggy, pre-bake them for 5 minutes before adding the filling.
- Keep an eye on baking time: Mini tarts bake faster than full-sized pies, so check them early to prevent overbaking.
- Customize your spices: Adjust the cinnamon, nutmeg, and cloves to suit your taste. Add a pinch of ginger for extra warmth!
These tips come from a few trial-and-error moments in my kitchen, so they’re tried and true.
Variations & Adaptations
Want to mix things up? Here are some creative variations:
- Dairy-free: Replace heavy cream with coconut cream and use a dairy-free pie crust.
- Gluten-free: Use gluten-free tart shells or make a crust with almond flour.
- Maple twist: Swap brown sugar with pure maple syrup for a deeper flavor profile.
- Spiced pecan topping: Sprinkle chopped candied pecans over the tarts before serving for added crunch.
- Chocolate pumpkin: Add 2 tablespoons of cocoa powder to the filling for a chocolatey twist.
I’ve tried the maple twist myself, and let me tell you—it’s a winner! The flavor is so rich and perfect for autumn.
Serving & Storage Suggestions
Here’s how to serve and store your mini pumpkin pie tarts:
- Serving: These tarts are best enjoyed at room temperature or slightly chilled. Serve them on a platter with whipped cream and a sprinkle of cinnamon for a festive presentation.
- Pairing: They pair wonderfully with hot apple cider, chai tea, or even a scoop of vanilla ice cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap each tart individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: Warm up the tarts in the oven at 300°F (150°C) for 5-10 minutes to refresh the crust.
The flavors actually deepen after a day or two, making these tarts a great make-ahead option.
Nutritional Information & Benefits
Here’s a quick breakdown of the nutritional highlights:
- Calories: Approximately 150-200 per tart, depending on the crust and cream used.
- Pumpkin: Rich in vitamins A and C, plus fiber for digestion.
- Spices: Cinnamon and nutmeg have natural anti-inflammatory properties.
- Customization: Use low-sugar substitutes if desired to make this recipe a bit lighter.
These mini tarts are perfect for satisfying your sweet tooth while sneaking in some pumpkin goodness!
Conclusion
Mini pumpkin pie tarts are the ultimate fall dessert—they’re easy, delicious, and perfect for any occasion. Whether you’re sharing them at a party or enjoying one with a cup of coffee, these tarts are sure to bring a smile to your face. The combination of creamy pumpkin filling and flaky crust is simply irresistible.
Try customizing them to fit your tastes or dietary needs, and don’t forget to share your creations with friends and family. I’d love to hear how they turn out for you! Leave a comment below with your favorite variation or any tips you discovered along the way.
So grab your apron and get baking—your kitchen is about to smell amazing!
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling already has sugar and spices added, which can throw off the balance of the recipe. Stick with 100% pure pumpkin puree.
Can I make these tarts ahead of time?
Absolutely! They store well in the fridge for up to 3 days or in the freezer for 2 months. Just thaw and reheat as needed.
What’s the best way to blind bake the crust?
Place parchment paper inside the tart shells and fill them with pie weights or dried beans. Bake for 5 minutes at 375°F (190°C), then remove the weights and paper before adding the filling.
Can I use a different type of squash instead of pumpkin?
Yes, butternut squash works well as a substitute. Roast and puree it before using in the recipe.
How do I prevent soggy crusts?
Blind baking the crusts and ensuring the filling isn’t too runny will help keep the crust crisp and flaky.
