These mini pumpkin pie tarts are the perfect bite-sized fall dessert! With adorable fall themed pie crust cutouts, they made a great addition to your Thanksgiving dessert table!
You can also use ghost cutouts for a Halloween themed treat!
You might also like these pumpkin meringue cupcakes or these pumpkin spice donuts!
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Ingredient Notes
You only need a few ingredients to make these adorable mini pumpkin pies!
- Pie crust - I always use my homemade perfect flaky pie crust in this recipe! However, you can use your own homemade pie crust or store-bought pie crust if you prefer!
- Pumpkin pie spice - You can buy pumpkin pie spice at most grocery stores, or just make your own!
- Pumpkin puree - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner!
Special Equipment
- Rolling pin
- Mini tart tins - you can also use a regular muffin tin instead.
- Pie crust impression cutters - these are optional, but a fun way to add cute fall designs on top of the pumpkin tarts!
How to Make Pumpkin Pie Tarts
Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes.
Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins. Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes while you make the filling.
Preheat the oven to 425°F.
In a large bowl, whisk together all the ingredients for the filling until fully combined and smooth. The filling will be thin.
Carefully pour about ¼ cup of filling into each of the chilled tart crusts.
Bake at 425°F for 10-15 minutes or until the filling is fully set and jiggles just slightly when you wiggle the pan.
Cool for at least 2 hours to let the filling fully set.
While the mini pumpkin pies are chilling, make the fall decorations!
How to Make Pie Crust Decorations
Preheat oven to 350°F and line a sheet pan with parchment paper.
Lightly flour your surface then roll out the remaining pie dough to about ¼ inch thick.
Use your favorite pie crust impression cutters to cut dough into cute little designs.
Place the cutouts onto the sheet pan. Place in the fridge to chill for 20-30 minutes before baking. This helps keep the designs intact!
Bake at 350°F for 8-12 minutes or until fully cooked and just beginning to brown.
Remove from the oven and let cool completely to room temperature.
Then use to garnish the chilled pumpkin pie tarts!
Top with homemade whipped cream if desired!
Halloween Themed Pumpkin Tarts!
Use Halloween themed pie crust cutters like ghosts and jack-o-lanterns to make cute kid-friendly Halloween pumpkin pie tarts!
You might also like these pumpkin biscotti decorated like little ghosts or these pumpkin cookies decorated with chocolate spiders!
Recipe FAQ's
Store covered in the fridge for up to 3 days.
Yes! After baking, let the tarts cool completely to room temperature. Then cover and freeze for up to 2 months! Simply thaw in the fridge overnight 1-2 days before you plan on serving.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Mini Pumpkin Pie Tarts
Equipment
Ingredients
- 1 Homemade Pie Crust
- 1 (15 oz) can pumpkin puree
- ¾ cup brown sugar
- ½ cup heavy cream
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- homemade whipped cream
Instructions
Pumpkin Tarts
- Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes.
- Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins. Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes while you make the filling.
- Preheat the oven to 425°F.
- In a large bowl, whisk together all the ingredients for the filling until fully combined and smooth. The filling will be thin.
- Carefully pour about ¼ cup of filling into each of the chilled tart crusts.
- Bake at 425°F for 10-15 minutes or until the filling is fully set and jiggles just slightly when you wiggle the pan.
- Cool for at least 2 hours to let the filling fully set.
- While the tarts are chilling, make the fall decorations!
Pie Crust Decorations
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- Lightly flour your surface then roll out the remaining pie dough to about ¼ inch thick.
- Use your favorite pie crust impression cutters to cut dough into cute little designs.
- Place the cutouts onto the sheet pan. Place in the fridge to chill for 20-30 minutes before baking. This helps keep the designs intact!
- Bake at 350°F for 8-12 minutes or until fully cooked and just beginning to brown.
- Remove from the oven and let cool completely to room temperature. Then use to garnish the chilled pumpkin pie tarts!
- Top with homemade whipped cream if desired!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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