• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cup of Zest logo
  • HOME
  • Recipes
    • Party Food
    • Desserts
    • Salads
  • Videos
  • Summer
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • Videos
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Videos
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Recipes » Desserts

    Mini Pumpkin Pie Tarts

    Nov 27, 2020

    By Michelle Weiner

    These Mini Pumpkin Pie Tarts are packed with comforting fall flavors. With a sweet cookie crust and heavenly pumpkin filling, you’ll have to bring them to your next holiday celebration!
    No ratings yet
    Prep Time 1 hour hour
    Cook Time 1 hour hour
    Chill/Cool Time 2 hours hours
    Jump to Recipe
    A pile of pumpkin pie tarts on a white plate

    This post may contain affiliate links.

    These Mini Pumpkin Pie Tarts are packed with comforting fall flavors. With a sweet cookie crust and heavenly pumpkin filling, you’ll have to bring them to your next holiday celebration!

    Pumpkin pie tarts piled on a large white plate. 1 tart on a smaller white plate on the side.

    If pumpkin pie had a baby…

    We would get these adorable Mini Pumpkin Pie Tarts! With a sweet cookie crust and a comforting pumpkin filling, these little pie tarts taste just like the real thing. Pass them around at a party or bring them to your holiday celebrations!

    I love pumpkin pie and its buttery pastry, but sometimes it can be too much. Instead, these mini tarts have the perfect ratio of pie filling to crust and fit right in the palm of your hand.

    Pumpkin tart being eaten with a fork on a white plate with whipped cream on top

    Are tarts and pie the same thing?

    We’ve all seen pies before. They’re made with a large pastry and sweet filling, usually containing fruit, berries, or pureed pumpkin. Pie dough can continue overtop of the filling in a lattice shape, in fun patterns, or remain uncovered. Slice it up right from the dish it was baked in and serve with vanilla ice cream or whipped cream.

    Tarts on the other hand only have a bottom crust. It’s usually sweeter and more crumbly than traditional pie crust. A large tart is made in a dish with a removable bottom so it can be unmolded before serving, and the smaller versions (also known as tartlets) are made in small molds and then removed after baking.

    Sweet ingredients only

    A little pumpkin spice makes everything nice. This sweet treat is made with just a few fall staples that you probably already have at home:

    Pie crust

    These mini pumpkin pies aren’t made with a traditional pie crust. Instead, they’re made with a Pate Sablée or shortcrust pastry. This is a crust with a sandy texture and tastes more like a shortbread cookie than a standard flaky dough.

    It’s a sweet cookie crust that is just right for a small tart. The ingredients in a Pate Sablée are similar to pie dough but has the addition of granulated sugar.

    Ingredients for pumpkin tarts on a dark blue countertop

    Pumpkin puree

    Save some time and use canned pumpkin puree for this recipe. If you want the freshest flavor, use organic puree or make it from scratch! Just make sure you aren’t using canned pumpkin pie filling, or else the filling will be way over-spiced.

    Pumpkin pie spice

    It’s not a pumpkin pie without the right spices! A typical pumpkin spice mix contains cinnamon, nutmeg, ginger, cloves, and/or allspice. You’re free to mix this up as you see fit!

    I highly recommend grating whole nutmeg for rich and deep flavors. I also added cardamom for more depth in the filling. It’s a little surprise your guests may not be expecting, but pays off every time!

    Vanilla bean paste

    I chose to use vanilla bean paste rather than a whole vanilla bean in this holiday recipe because it’s a less expensive alternative that still has delicious flavors. You should be able to buy vanilla bean paste at your local specialty food store or find it online. Feel free to swap it with a vanilla bean if that’s what you prefer, or use vanilla extract.

    How to make mini pumpkin pie tarts

    Mini pumpkin pies are made using a similar process as a full-sized pie. There are just a few key differences:

    Crumbly dough in a food processor

    Step 1: Combine the dry ingredients in a food processor.

    Add the butter and pulse about 20 times.

    Next, add the beaten egg and pulse until the dough comes together (without it forming a ball).

    Cutting out round pieces from a sheet of rolled out pie dough

    Step 2: Transfer the dough onto a piece of parchment paper. Shape into a disc, cover, and chill in the fridge for 1 hour.

    Afterward, remove the dough and roll it into a circle. Cut out rounds wider than your tart pans, then place the dough into the tart pans and trim away the excess.

    Place the pans in the freezer until the dough is hard.

    Uncooked tart dough in tins on a baking sheet. Pie weights in 3 of the tins.

    Step 3: Preheat your oven and place a small piece of parchment over each tart shell and fill with pie weights.

    Bake until the edges are brown.

    Cooked dough in small pie tins on a baking sheet

    Step 4: Carefully remove the parchment and weights.

    Bake the dough again until the edges are golden. Leave them to cool completely.

    Small white bowl with brown sugar. A larger white bowl with egg yolks and pumpkin puree.

    Step 5: Make the tart filling by combining the sugars, salt, and spices in a small bowl. 

    Whisk the egg in a medium bowl before stirring in the pumpkin, evaporated milk, vanilla bean paste, and spice mixture.

    Strain through a fine-mesh sieve.

    Individual tarts on a baking sheet filled with pumpkin pie filling

    Step 6: Place the tart shells on a large baking sheet and evenly divide the pumpkin mixture among the tarts.

    Baked individual pumpkin pie tarts

    Step 7: Bake until the edges of the filling are set and the centers have a slight jiggle.

    Leave them to cool, then top with whipped cream!

    Helpful tips

    Use these tips to make foolproof holiday tartlets every time:

    Dock the dough

    Docking the dough (AKA pricking pastry dough a few times with a fork) in the tart molds will ensure steam can release and the dough doesn’t puff up as it bakes. If you don’t dock the bottom of the dough, it could form cracks, meaning the filling will seep out.

    Serving mini pumpkin pies on white plates with coffee on the side

    Making ahead of time and storage tips

    Go ahead and make the dough up to 3 days before you use it. You can also freeze it in an airtight container for up to 3 months.

    When the tarts shells are formed, you can blind bake them and leave them to cool before storing them away. Keep them in an airtight container in the fridge for up to 3 days.

    The pumpkin pie tarts are best served the day they’ve been baked, but can also be stored in an airtight container in the fridge for up to 3 days. The crust may soften a bit, but they’ll still taste delicious.

    Half eaten mini pumpkin pie on a while plate with a fork

    Equipment needed

    You’ll definitely need a rolling pin to roll the dough into an even circle. If you don’t have one, a (clean) wine bottle will work too!

    Give the tarts a signature pie shape using individual tart pans. You can buy these online for a fair price or use a standard size muffin tin instead.

    Add the right toppings

    Top each pumpkin pie tartlet with pecans, whipped cream, or a dash of cinnamon. You can also cut fun shapes out of the scrap dough using a cookie cutter and place them on top of the tarts before they go in the oven.

    It's time to bake!

    Now it's your turn to make a batch of these individual tarts! When you do, please leave a comment below so I can hear what you think!

    Recipe

    Save This Recipe Form

    Want to save this recipe?

    Just drop your email below, and we'll shoot it straight to your inbox!

    A pile of pumpkin pie tarts on a white plate

    Mini Pumpkin Pie Tarts

    These Mini Pumpkin Pie Tarts are packed with comforting fall flavors. With a sweet cookie crust and heavenly pumpkin filling, you’ll have to bring them to your next holiday celebration!
    Prevent your screen from going dark
    Print Rate Pin Share by Text
    Author: Michelle Weiner
    Course: Dessert
    Cuisine: American
    Keyword: holiday, party recipe, thanksgiving
    Prep Time: 1 hour hour
    Cook Time: 1 hour hour
    Chill/Cool Time: 2 hours hours
    Makes: 8 tarts

    Equipment

    • 3.5-inch tart pans
    • food processor
    • baking sheet

    Ingredients

    Tart Dough

    • 2 cups all purpose flour
    • ½ cup sugar
    • 1 ½ teaspoons salt
    • 12 tablespoons cold unsalted butter, cut into small cubes
    • 1 large egg, beaten
    • 1 to 3 tablespoons ice water

    Filling

    • ¼ cup firmly packed dark brown sugar
    • 1 tablespoon sugar
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg preferably freshly grated
    • ¼ teaspoon ground cardamom
    • 1 large egg
    • ¾ cup pumpkin puree
    • ½ cup evaporated milk
    • ½ teaspoon vanilla bean paste
    US Customary - Metric

    Instructions

    Tart Dough

    • Pulse flour, sugar, and salt in a food processor to combine.
    • Add the butter and pulse until the butter is in very small pieces (smaller than a pea) and the flour mixture feels sandy, about 20 pulses.
    • Add the beaten egg and 1 tablespoon ice water. Pulse until the dough begins to come together (if needed add an additional 1-2 tablespoons ice water). Do not allow the dough to form a ball in the food processor!
    • Once the dough begins to come together, remove from the processor onto a large piece of parchment and knead a few times until the dough forms a ball.
    • Shape into a disk, about 1-inch thick. Cover and refrigerate for at least 1 hour.
    • Roll the dough into a 15-inch circle, about ⅛-inch thick, and cut out rounds about ½-inch wider than the top diameter of your tart pans.
    • Gently press the dough into tart pans and trim away any excess.
    • Reroll scraps of dough and repeat with remaining tart pans.
    • Dock dough into tart pans and freeze until firm, about 30 minutes.
    • Preheat oven to 325 degrees F.
    • Place a piece of parchment over each tart shell and fill with pie weights.
    • Bake until edges are lightly browned, about 20 minutes.
    • Carefully remove parchment and weights and bake until the edges and bottoms of the tart shells are golden, about 20 minutes.
    • Allow to cool completely before filling with tart mixture.

    Filling & Assembly

    • Mix sugars, salt and spices together in a small bowl.
    • Whisk egg in a medium bowl and stir in pumpkin, evaporated milk, vanilla bean paste and spice mixture. Strain using a fine-mesh sieve.
    • Place tart shells, still in their individual pans, onto a large rimmed baking sheet and evenly divide the pumpkin mixture among the tarts. You may have a little filling left over.
    • Bake until the edges of the filling are set and the centers have a slight jiggle, about 25 minutes.
    • Allow to cool completely and top with whipped cream to serve!
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

    Notes

    • This post may contain affiliate links.

    Nutrition

    Calories: 394kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 622mg | Potassium: 161mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4205IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
    « Baked Brie With Apricot Preserves and Crispy Prosciutto
    Vegan Cranberry Gin Fizz Cocktail w/ Aquafaba »

    Sharing is caring!

    172 shares
    • Share
    • Tweet
    • Reddit
    • Email

    Reader Interactions

    Comments

    No Comments

    Leave a Comment & Rate this Recipe Cancel reply

    Leave a Comment & Rate this Recipe

    ⭐ ⭐ ⭐ ⭐ ⭐

    Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

    Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

    🎉 Cheers,
    Michelle

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    woman with brown hair wearing a blue button up shirt smiling and holding a frozen mango margarita

    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

    More about me →

    As Seen On

    Popular Recipes

    • pink cocktail in a stemmed glass garnished with a slice of grapefruit
      4 Ingredient Shaken Grapefruit Vodka Martini
    • Two glasses of a yellow drink with lots of ice next to a small bowl of limes
      Pineapple Ginger Beer Mocktail w/ Fresh Ginger
    • Cinnamon Candy Apples - These vintage-inspired cinnamon candy apples are the perfect Fall treat! #retrorecipe
      1960's Cinnamon Candy Apples

    Winter Recipes

    • baked brie wrapped in puff pastry next to crackers on a black plate.
      Baked Brie with Caramelized Onions in Puff Pastry
    • melted brie cheese topped with toasted almonds and jam in a white baking dish.
      4 Ingredient Baked Brie with Strawberry Jam
    • close up on a wheel of baked brie topped with apricot preserves next to crostini on a white plate.
      5 Ingredient Baked Brie with Apricot Preserves
    • close up of cheese ball coated in pecans, parsley and dried cranberries on a white plate
      Cranberry Pecan Cheese Ball

    Disclosure

    This site may include affiliate links, meaning I may receive a commission if you purchase something through a link at no additional cost to you.

    • HOME
    • Recipes
    • Videos

    Footer

    ↑ back to top

    Copyright © 2025 Cup of Zest · Web Stories · Privacy Policy

    172 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My guests loved this recipe!
    Thank you for sharing this recipe!

    Or write in your own words:

    A rating is required
    A name is required
    An email is required