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!
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Makes: 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
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!
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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