Easy Pumpkin Pie Tartlets (Mini Pumpkin Tarts)

Mini pumpkin pie tartlets on table with wihipped cream.

Easy Pumpkin Pie Tartlets (Mini Pumpkin Tarts)

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Resting Time: 10

Total Time: 50

Servings:

Calories: 169kcal

Author: Aleka Shunk

These mini Pumpkin Pie Tarts are individually portioned and made to be enjoyed with your fingers! They’re made using a homemade cream cheese pecan crust which, compared to pie dough, is much easier to work! So grab your tart shells or mini muffin tin and let’s get baking!

Print Recipe

Equipment

Mini Tart Shells or Mini Muffin Tin

Ingredients

Pumpkin Pie Filling

1 egg
1 cup pumpkin puree
½ cup heavy cream
⅓ cup brown sugar
1¼ tsp. pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt

Tart Crust

2 cups flour
6 oz. cream cheese, room temperature
1 cup unsalted butter, softened (2 sticks)
⅔ cup crushed pecans
½ cup powdered sugar

Instructions

Preheat oven to 350°F.
Add all of your pumpkin filling ingredients to a large mixing bowl and whisk well.
Add all your crust ingredients to another large bowl and mix well using a stand mixer or hand mixer. You can also use your hands if you want!
Add a piece of dough to each tart shell or mini muffin tin and, using your fingers, press the dough into the shell all the way up to the edges. Make sure the dough is evenly dispersed and the bottom isn’t too thick. Aim for about ⅛" in thickness.
*Chill the dough for 30 minutes to make it easier to work with.
Use a mini ice cream scoop or add your pumpkin filling to a measuring cup with a spout and add the filling into each tart. Fill each tart just under the rim. They will rise just a bit.
Place tart shells on a sheet pan and bake for 20-22 minutes or until the middle is set. Insert a knife and see if it comes out clean. Note* It will set more as it cools.
The tarts will be easier to remove while still warm.
Wait until fully cooled and garnish with a dollop of freshly whipped cream and cinnamon if desired.

Notes

This recipe will make aout 26 tarts using the molds I used above.
This tart crust is more tender like a cookie, not flakey like traditional pie crust is.
The crust is must easier to work with and does not require chilling of the dough or butter.
Add ¼ cup more sugar to the filling if you like your tart sweeter.
Store tarts in the fridge covered for 3-4 days.
Freeze tarts for up to 3 months.

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