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+ servings
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!
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Course: Dessert
Cuisine: American
Keyword: holiday, party recipe, thanksgiving
Prep Time: 1 hour
Cook Time: 1 hour
Chill/Cool Time: 2 hours
Makes: 8 tarts


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


  • 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


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!


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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