Mini Pumpkin Tarts
These creamy, spiced Mini Pumpkin Tarts deliver all the cozy flavor of pumpkin pie in a perfectly portioned bite. Wrapped in a buttery, flaky crust and topped with whipped cream or nuts, they’re ideal for fall gatherings, holidays, or festive dessert tables.
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.
Notes
You can use store-bought crusts for convenience, or make the dough from scratch for extra flakiness. Top with caramel or pecans for added texture and flair. For dairy-free versions, sub coconut milk and vegan butter. Chill fully before serving.
Nutrition
Calories: 150kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 65mgPotassium: 85mgFiber: 1gSugar: 9gVitamin A: 4200IUVitamin C: 1mgCalcium: 30mgIron: 0.8mg
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