There’s nothing that says “fall” quite like pumpkin pie — but if you want all that cozy, spiced flavor in an easy, bite-sized dessert, these Mini Pumpkin Tarts are exactly what you need. With a buttery, flaky crust and a smooth, creamy pumpkin filling infused with warm spices, they’re the perfect autumn treat for parties, potlucks, or Thanksgiving gatherings.
These little tarts deliver everything you love about pumpkin pie — the silky texture, the rich pumpkin spice aroma, the sweet finish — all wrapped in a perfectly crisp crust you can eat in two bites. Serve them with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel for extra flair.
Why You’ll Love This Recipe
- Perfectly portioned: No slicing needed — great for serving crowds.
- Classic fall flavor: Pumpkin, cinnamon, nutmeg, and clove in every bite.
- Easy to make: Uses simple pantry ingredients and bakes quickly.
- Make-ahead friendly: Great for prepping before the holidays.
- Beautiful presentation: Golden crusts with creamy orange filling that look as good as they taste.
Ingredients for Mini Pumpkin Tarts
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3–4 tablespoons ice water
(Or use store-bought pie dough or mini tart shells to save time.)
For the Pumpkin Filling
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar, packed
- ½ cup heavy cream or evaporated milk
- 1 large egg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Pinch of cloves
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream or whipped topping
- Caramel drizzle
- Chopped pecans or candied nuts
- Dusting of cinnamon or nutmeg
Step-by-Step Instructions
Step 1: Prepare the Crust
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll and Cut the Dough
Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Use a 3-inch round cutter to cut circles. Gently press each circle into a mini muffin tin or tart pan to form little shells. Prick the bottoms with a fork to prevent puffing.
Bake the crusts for 8–10 minutes, or until lightly golden. Let cool slightly.
(If using store-bought shells, follow package directions for pre-baking.)
Step 3: Make the Pumpkin Filling
In a medium bowl, whisk together pumpkin purée, brown sugar, egg, cream, spices, vanilla, and salt until smooth and creamy.
Step 4: Fill and Bake
Spoon the pumpkin mixture into the pre-baked tart shells, filling almost to the top. Bake for 18–22 minutes, or until the centers are set but still slightly wobbly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Chill and Serve
Refrigerate the mini tarts for at least 1 hour before serving for the best texture. Top with whipped cream and a sprinkle of cinnamon or chopped nuts just before serving.
Flavor and Texture Profile
These Mini Pumpkin Tarts are buttery, silky, and perfectly spiced. The crust is crisp and flaky, providing the ideal contrast to the smooth, custardy pumpkin filling. The flavor is cozy and comforting — rich pumpkin sweetness balanced with warm cinnamon, nutmeg, and vanilla notes.
Each bite tastes like the best part of fall — a perfect mix of warmth, sweetness, and creaminess wrapped up in a tiny, elegant shell.
Tips for Perfect Pumpkin Tarts
- Use cold butter: Ensures a flaky, tender crust.
- Don’t overmix the dough: Handle gently to keep it light.
- Chill before rolling: Makes the dough easier to work with.
- Avoid overbaking: The filling should still jiggle slightly in the center when done.
- Cool completely: Prevents cracks in the filling.
Make-Ahead and Storage Tips
- Make Ahead: Prepare and bake the tarts up to 2 days in advance. Store in the refrigerator until ready to serve.
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- Freezing: Freeze baked (un-topped) tarts for up to 1 month. Thaw overnight in the fridge before serving.
- Reheating: Warm in a 300°F (150°C) oven for 5 minutes if you prefer them slightly warm.
Variations and Add-Ons
- Maple Pumpkin Tarts: Add 1 tablespoon pure maple syrup to the filling.
- Chocolate Crust: Use chocolate cookie crumbs and melted butter for a no-bake crust variation.
- Pecan Pumpkin Tarts: Sprinkle chopped pecans on top before baking.
- Cream Cheese Swirl: Add a swirl of sweetened cream cheese mixture to each tart for extra richness.
- Mini Puff Pastry Tarts: Use puff pastry rounds for an easy shortcut with extra flakiness.
Serving Ideas
Serve Mini Pumpkin Tarts at:
- Thanksgiving dinner: A festive and portion-controlled dessert option.
- Holiday parties: Easy to serve and display on dessert tables.
- Brunch gatherings: Sweet, spiced, and perfectly paired with coffee or cider.
- Wedding or baby showers: Beautiful and elegant bite-sized treats.
- Gift boxes: Wrap individually in cupcake liners for an impressive homemade gift.
Nutritional Snapshot
Each tart (based on 18 mini tarts) contains approximately:
- Calories: 150
- Fat: 8g
- Carbohydrates: 17g
- Protein: 2g
- Sugar: 9g
A perfectly indulgent yet light dessert for fall festivities.
Frequently Asked Questions
Can I use store-bought pie crust?
Absolutely — it saves time and works great for this recipe.
Can I make them gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend or use gluten-free cookie crusts.
Can I use pumpkin pie filling instead of purée?
Pumpkin pie filling already contains sugar and spices, so skip the added sugar and spices if you use it.
Can I make them dairy-free?
Yes! Use coconut milk or almond milk in place of cream and a dairy-free butter substitute for the crust.
How do I prevent soggy crusts?
Pre-bake (blind bake) the crusts and let them cool before adding the filling.
Expert Tips for Success
- Use a mini muffin tin: Creates perfect, bite-sized tarts.
- Brush with egg wash: For a shiny, golden crust.
- Cool fully before chilling: Prevents condensation and soggy crusts.
- Pipe whipped cream: For a professional bakery-style look.
- Sprinkle spices last: A dusting of cinnamon or nutmeg makes them irresistible.
A Cozy Bite of Fall in Every Tart
These Mini Pumpkin Tarts capture everything we love about fall — warm spices, creamy pumpkin, and buttery crust — in a perfectly portioned treat. They’re elegant enough for dinner parties but easy enough for everyday baking, and their miniature size makes them irresistible.
Each tart is a tiny taste of comfort, perfect for savoring with a cup of coffee, cider, or tea on a crisp autumn day.
Final Thoughts
Mini Pumpkin Tarts are the ultimate fall dessert — easy to make, full of classic pumpkin spice flavor, and endlessly adaptable. Whether you’re baking them for a family gathering or just to celebrate the season, these mini delights are guaranteed to impress.
Simple, cozy, and perfectly spiced, they bring all the magic of pumpkin pie into a bite-sized masterpiece that tastes like autumn happiness in every single bite.
Mini Pumpkin Tarts
Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling Pin
- 3-inch round cutter
- mini muffin tin or tart pan
Ingredients
- 1½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 2 tbsp granulated sugar
- ¼ tsp salt
- 3–4 tbsp ice water
- 1 cup pumpkin purée (not pie filling)
- ½ cup brown sugar, packed
- ½ cup heavy cream or evaporated milk
- 1 large egg
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- pinch of cloves
- ½ tsp vanilla extract
- pinch of salt
- whipped cream, chopped nuts, or cinnamon (optional toppings)
Instructions
- In a large bowl, whisk flour, sugar, and salt. Cut in butter until crumbly. Add ice water gradually until dough forms. Wrap in plastic and chill 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough to ⅛-inch thickness. Cut 3-inch circles and press into mini muffin tin. Prick bottoms and bake 8–10 minutes until lightly golden.
- In a bowl, whisk together pumpkin purée, brown sugar, cream, egg, spices, vanilla, and salt until smooth.
- Spoon filling into pre-baked shells. Bake 18–22 minutes until centers are set but slightly wobbly. Cool in pan for 10 minutes, then transfer to rack.
- Chill tarts at least 1 hour before serving. Top with whipped cream, cinnamon, or nuts just before serving.
