Treat yourself to these adorable Pumpkin Tarts! This mini pumpkin dessert is super easy to make and so delicious ... you won't be able to stop at just one. Perfect for Thanksgiving or any fall occasion!
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It's pumpkin pie season, and I for one, am definitely a fan! In fact, I find it impossible to resist going back for seconds.
If you're a fan of that favorite fall pie too, then you're going to LOVE these Mini Pumpkin Tarts! They're so simple to prepare, and the creamy pumpkin filling is absolutely irresistible and the crust so tender.
These cute Pumpkin Tartlets were inspired by my mom's Cherry Tarts, which has been one of the most popular desserts on Hello Little Home for years! This recipe uses the same easy to make press-in pastry crust as the cherry version, but features a wonderful seasonal filling that tastes just like your favorite pumpkin pie (or dare I say, even better?).
This crowd-pleasing dessert is ideal for Thanksgiving, but don't save them just for holiday occasions. They make any fall meal feel extra special!
Ready to start baking? Then keep reading for all the delicious details!
Ingredients
This recipe uses simple, easy to find ingredients. Here's what you'll need:
- Pumpkin - You'll need one can of pumpkin puree. Look for the plain, unflavored kind (not pumpkin pie filling). Homemade pumpkin puree would also work great, too!
- Spices - The filling is flavored with pumpkin pie spice, which gives it that warm, spicy flavor you know and love. If you'd prefer, you can use a combination of cinnamon, ginger, cloves, and nutmeg (see recipe card for details).
- Sugar - Brown sugar sugar is used to sweeten the filling. Both light and brown sugar will work.
- Milk - You'll also need a little milk (such as 2% or whole milk). Non dairy milk can also be used if that's all you have (I used unsweetened soy milk, and it worked great).
- Eggs - A couple eggs help hold the filling together and create a creamy custard-like filling.
- Pastry - The homemade pastry is made with all-purpose flour, unsalted butter, cream cheese, and a pinch of salt. You are going to love this crust ... there's no need to roll it out, you just press it into a muffin tin. So simple!
You'll Also Need
You'll need a couple large bowls: one for the filling; and the other for the crust. To assemble and bake the tarts, you'll need a standard-size nonstick muffin pan (avoid using a mini or jumbo pan). Tip: This recipe makes 18 tarts, so if you have two muffins pans, use them both.
How to Make Pumpkin Tarts
These Pumpkin Pie Tarts couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make filling. You'll start by lightly beating the eggs. Then add the pumpkin, brown sugar, milk, pumpkin spice, and salt, and mix until smooth. Tip: A whisk works great for this!
- Prepare pastry crust. Next, use a fork to mix together the butter, cream cheese, flour, and salt. You'll know it's ready when it starts to clump together and you can press it into a ball (see photo #2 below). Tip: Let the butter and cream cheese sit at room temperature for at least 30 minutes before making the pastry. Otherwise, it will be difficult to mix everything together.
- Divide pastry. Shape the pastry into a flattened circle about 1 ½ to 2 inches thick. Cut the dough in half, then cut each half into three wedges. Finally cut each wedge into three equal pieces. Tip: You should have 18 pieces when you're done.
- Press crust into pan. Place one piece of pastry into each muffin cup. Then use your fingers to press the dough into the bottom of the cup and up the sides. Tip: Make sure to use a standard size muffin tin, and don't worry it the crust seems thin in spots.
- Add filling. Next, divide the filling evenly between the cups. You'll use about one heaping tablespoon per tart. Tip: If you want your tarts to look perfect when they're done baking, smooth out any ripples on the top after filling the tarts. An offset spatula works great for this!
- Bake. Once the tarts are assembled, bake them until the crust is golden brown. It only takes about 12 to 15 minutes, so keep a close eye on them. Let the tarts cool before serving.
Et voilà ... your adorable Pumpkin Tarts are ready to eat! These petite tartlets are delicious on their own, but a little whipped cream makes them taste even better.
Tip: If you only have one muffin pan, cook the tarts in two batches. Just make sure to let the first batch of tarts cool for at least thirty minutes before removing them from the pan. That way, they'll have a chance to set up at bit.
Variations
This recipe is pretty perfect as-is, but if you can't resist tinkering, here are a few easy ways to change things up:
- Spices - This recipe calls for pumpkin pie spice. If you don't have any, you can use a combo of cinnamon, ginger, cloves and nutmeg instead. Check out the recipe card below for measurements. If you're feeling creative, you could also change up the flavors by using another spice blend, such as chai spice.
- Topping - Love a pumpkin and cream cheese flavor combo? Instead of whipped cream, top these Pumpkin Pie Tarts with the cinnamon cream cheese topping I used to make these Mini Pumpkin Pies!
- Filling - If you have tons of squash on hand, feel free to replace the pumpkin with any kind of pureed winter squash (such as butternut).
Storage
Store leftover tarts in an airtight container in your refrigerator, where they will stay fresh for four days. You may also freeze the tarts. Start by placing them on a baking sheet, then freeze until solid. Once the tarts are frozen, transfer them to a freezer-safe bag or container, then freeze them for up to three months (although the tartlets will taste best when eaten within one month).
Related Recipes
If you love these yummy Pumpkin Tartlets, make sure to try these Cherry Tarts! It uses the same crust, and they've been my family's favorite for years!
Looking for more pumpkin desserts? You'll love these recipe, too:
- Mini Pumpkin Pies
- Mini Chocolate Toffee Pumpkin Pies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Cookies (with Cream Cheese Frosting!)
- Pumpkin Cake Pops
- Pumpkin Cheesecake (No Bake)
- Pumpkin Frozen Yogurt
- Pumpkin Mousse
- Pumpkin Spice Steamer (tastes like pumpkin hot chocolate!)
Pumpkin Tarts
Ingredients
- nonstick cooking spray
For Filling:
- 2 large eggs
- 1 (15-ounce / 425 grams) can pumpkin puree
- ¾ cup packed brown sugar (light or dark)
- 3 tablespoons milk (2%, whole, or dairy free)
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
For Pastry Crust:
- ¾ cup (170 grams) unsalted butter, at room temperature (12 tablespoons)
- 4 ½ ounces (128 grams) cream cheese, at room temperature (½ cup + 1 tablespoon)
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
Equipment
- 2 Muffin Pans (nonstick works best)
Instructions
- Preheat oven to 450 degrees. Spray muffin pan with nonstick spray, then set aside.
Prepare Filling:
- Lightly beat eggs with a whisk.
- Add pumpkin puree, brown sugar, milk, pumpkin pie spice, and salt to eggs. Whisk until smooth. Set aside.
Prepare Pastry:
- Using a fork, combine butter, cream cheese, flour, and salt. Mix until crust clumps together and you're able to form it into a ball.
- Shape pastry into a flattened circle about 1 ½ to 2 inches thick.
- Cut circle in half, then cut each half into three wedges. Cut each wedge into three equal pieces. (You should have 18 pieces total).
- Place a piece of pastry in each muffin cup. Use fingers to press dough into bottom and up side of cup.
- Divide filling evenly between muffin cups (about 1 heaping tablespoon each).
- Bake tarts until pastry is golden brown (about 12 to 15 minutes).
- Let tarts cool, then serve plain or topped with whipped cream. Enjoy!
Notes
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Nutrition
can you get away with one egg and...can you 1/2 the recipe it is just my hubby and my self.
Hi Norma! I haven't tried cutting the recipe in half, so I can't guarantee it will work out. But I think it should be fine, and if you do, you'll only need the one egg. The tarts do freeze well, too.