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–+ servings

Mini Pumpkin Pie Tarts

These mini pumpkin pie tarts deliver classic pumpkin pie flavor in adorable, party-ready bites. Finished with homemade whipped cream and a dusting of cinnamon, they’re an easy holiday dessert that bakes faster than a full pie.
Amanda
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Serving Size 24 tarts

Equipment

  • Mini muffin pan (24-cup)
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Spatula or wooden spoon
  • Rolling Pin
  • Round cookie cutter (2.5–3 inches)
  • Cooling rack
  • Piping bag or zip-top bag (optional)

Ingredients

  • 1 package Refrigerated pie crust usually contains 2 crusts
  • 1 tbsp All-purpose flour for dusting
  • 1 cup Pumpkin puree 100% pure (not pumpkin pie filling)
  • 1/2 cup Brown sugar packed
  • 1/4 cup Granulated sugar
  • 2 Eggs room temperature if possible
  • 1/2 cup Evaporated milk
  • 1 tsp Vanilla extract for the filling
  • 1 tsp Ground cinnamon for the filling
  • 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1 pinch Ground cloves
  • 1 cup Heavy whipping cream cold
  • 2 tbsp Confectioners sugar
  • 1/2 tsp Vanilla extract for the whipped cream
  • Ground cinnamon for dusting

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan.
  • Unroll the pie crust on a lightly floured surface. Cut circles about 2.5–3 inches wide (large enough to fit the mini muffin cups). Press the dough rounds into the cups, smoothing up the sides.
  • In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, cinnamon, pumpkin pie spice, ginger, nutmeg, and cloves until smooth.
  • Spoon the filling into each crust, filling each cup about 3/4 full.
  • Bake for 18–20 minutes, or until the centers are set and the crust edges are lightly golden.
  • Cool the tarts in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  • Make the whipped cream: beat the cold heavy cream, confectioners sugar, and vanilla until soft-to-medium peaks form.
  • Top each cooled tart with a dollop or swirl of whipped cream and dust lightly with cinnamon. Serve chilled or at cool room temperature.

Notes

Storage: Store tarts in an airtight container in the refrigerator for up to 3 days.
Make-ahead: Bake the shells and/or filled tarts a day ahead and refrigerate; whip the cream the day of serving for best texture.
Freezing: Freeze baked, cooled tarts (without whipped cream) for up to 1 month. Thaw overnight in the refrigerator and top with fresh whipped cream before serving.

Nutrition

Calories: 170kcal | Protein: 2g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 120mg