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!
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.