Pumpkin Pie Mini Tarts Recipe

What makes these mini tarts so special is how they capture everything beloved about pumpkin pie – that creamy, custardy filling with just the right balance of sweet and spice – while transforming it into something that feels more refined and party-friendly. The individual portions mean no messy slicing, everyone gets their own perfect serving, and you can easily accommodate different dietary preferences by making some with alternative crusts or toppings. Plus, the smaller size means they bake much faster than a full pie, making them perfect for busy holiday schedules.

Serving Size: Makes 24 mini tarts

What You’ll Need

This recipe creates both the pastry shells and the pumpkin filling from scratch, though you can use store-bought mini tart shells to save time. The key is using real pumpkin puree and quality spices for the most authentic flavor. Here’s everything you’ll need:

For the Pastry Shells:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ⅔ cup cold butter, cut into small pieces
• 4-6 tablespoons ice water

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 can (12 oz) evaporated milk
• ¾ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For Serving:

• Whipped cream
• Caramel sauce drizzle
• Candied pecans
• Cinnamon for dusting

Making Perfect Pastry Shells

Start by making your pastry dough, which can be done up to a day ahead. In a large bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.

Sprinkle ice water over the mixture, 1 tablespoon at a time, and gently toss with a fork until the dough just comes together. You want to use as little water as possible – the dough should hold together when squeezed but not be wet or sticky.

Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.

Preparing Your Mini Tart Pans

You’ll need 24 mini tart pans, typically 3-4 inches in diameter, or two 12-cup mini muffin tins. Lightly grease each cup with butter or cooking spray. If using muffin tins, the tarts will have a different shape but will taste just as delicious.

Preheat your oven to 375 degrees Fahrenheit while you roll out the pastry.

Rolling and Shaping the Shells

On a lightly floured surface, roll out one disk of pastry to about ⅛-inch thickness. Use a round cookie cutter or glass that’s about 1 inch larger than your tart pans to cut out circles of dough.

Gently press each circle into a tart pan, making sure it comes up the sides evenly. Trim any excess dough, leaving about ¼ inch overhang. Repeat with the remaining dough.

Prick the bottom of each shell with a fork to prevent puffing during baking. Chill the shells for 15 minutes before baking – this helps prevent shrinking.

Pre-baking the Shells

Line each pastry shell with a small piece of parchment paper and fill with pie weights, dried beans, or rice. This prevents the shells from puffing up or shrinking during baking.

Bake for 12-15 minutes, until the edges are lightly golden. Remove the weights and parchment, and bake for another 3-5 minutes until the bottoms are set but not browned. Remove from oven and let cool while you prepare the filling.

Creating the Perfect Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree and eggs until smooth. Add the evaporated milk, brown sugar, and vanilla, whisking until well combined.

In a small bowl, combine all the spices and salt, then whisk this mixture into the pumpkin base. The filling should be smooth and free of lumps. Strain the mixture through a fine-mesh sieve if you want an extra-silky texture.

Filling and Baking the Tarts

Reduce your oven temperature to 350 degrees Fahrenheit. Carefully divide the pumpkin filling among the pre-baked shells, filling each about ¾ full. Don’t overfill, as the custard will puff slightly during baking.

Bake for 15-20 minutes, until the filling is set around the edges but still slightly jiggly in the center. A knife inserted near the edge should come out clean. The centers will continue to set as they cool.

Cooling and Setting

Let the tarts cool in their pans for 10 minutes, then carefully remove them to a wire rack to cool completely. The filling will firm up as it cools, creating that perfect custard texture.

These tarts can be served at room temperature or chilled – both temperatures showcase the flavors beautifully, though chilled tarts have a firmer texture that some people prefer.

Beautiful Presentation Ideas

These mini tarts look gorgeous on their own, but a few simple touches can make them truly spectacular. A small dollop of freshly whipped cream on each tart adds elegance and balances the rich pumpkin flavor.

For special occasions, drizzle each tart with caramel sauce just before serving, or top with a single candied pecan. A light dusting of cinnamon or a tiny sprinkle of crystallized ginger adds both beauty and extra flavor.

Make-Ahead Strategy

These tarts are perfect for make-ahead entertaining. The pastry shells can be baked up to 2 days in advance and stored in airtight containers. The finished tarts can be made a full day ahead and refrigerated, which actually improves their texture and allows the flavors to meld.

If making ahead, add any whipped cream or delicate garnishes just before serving to maintain the best appearance.

Storage Tips

Store finished tarts in the refrigerator for up to 3 days, covered with plastic wrap or in airtight containers. They’re delicious cold, or you can let them come to room temperature for about 30 minutes before serving.

These tarts don’t freeze well due to their custard filling, so plan to enjoy them within a few days of baking.

Troubleshooting Common Issues

If your pastry shells shrink during baking, make sure you’re chilling them adequately before baking and not stretching the dough when placing it in the pans.

If the filling cracks during baking, your oven temperature may be too high, or they may be overbaked. The filling should still have a slight jiggle in the center when done.

If the shells get soggy, make sure they’re completely pre-baked before adding the filling, and avoid adding the filling until you’re ready to bake immediately.

Delicious Variations

While classic pumpkin is perfect, you can create variations by adjusting the spice blend or adding mix-ins:

Maple Pumpkin Tarts: Replace some of the brown sugar with pure maple syrup for deeper flavor.

Chocolate Pumpkin Tarts: Add 2 tablespoons of cocoa powder to the filling for a chocolate twist.

Bourbon Pumpkin Tarts: Add 1 tablespoon of bourbon to the filling for adult parties.

Gingersnap Crust Tarts: Use crushed gingersnap cookies mixed with butter instead of pastry for a spicier base.

Perfect for Entertaining

These mini tarts are ideal for entertaining because they eliminate the mess and hassle of slicing and serving a large pie. Guests can easily pick up their own individual serving, and you can arrange them beautifully on platters for stunning presentation.

They’re also perfect for potluck dinners, office parties, or anywhere you need portable, elegant desserts that showcase fall flavors.

These pumpkin pie mini tarts prove that good things really do come in small packages. With their perfect individual portions, elegant appearance, and all the beloved flavors of traditional pumpkin pie, they’re destined to become your new favorite way to serve this classic fall dessert.