Pumpkin Pie Tarts
Fall is here, and there’s no better way to enjoy the cozy flavors of the season than with these adorable Pumpkin Pie Tarts. Whether you’re preparing for a holiday gathering or just craving something sweet, these tarts are the perfect way to capture that classic pumpkin pie flavor in a fun, single-serving dessert.
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Why You’ll Love These Pumpkin Pie Tarts
These little bites of pumpkin perfection combine the rich, spiced filling we all love with a buttery, flaky crust, making them the perfect treat for any fall occasion. I love making these for family get-togethers or even just for a quiet weekend at home. They’re simple to make, and the best part? No slicing required!
A New Twist on a Classic Dessert
When we think of Thanksgiving desserts, pumpkin pie is usually the first thing that comes to mind. But what if you could enjoy that classic, creamy pumpkin filling in a bite-sized version? That’s exactly what these pumpkin pie tarts deliver! They bring the comforting, warm spices of cinnamon and nutmeg, wrapped in a perfectly crisp crust that everyone can enjoy without the need for a fork. Plus, they look so cute on a dessert tray!
Perfect for Any Fall Gathering
Whether it’s a casual weekend brunch, a friendsgiving, or the big Thanksgiving dinner itself, these tarts are always a hit. I’ve made these for both large gatherings and small, intimate dinners, and they never last long on the table. The individual portions make them easy to serve, and they pair beautifully with other seasonal favorites.
Pair with Pecan Tarts for the Ultimate Dessert Duo
I love to serve these pumpkin pie tarts alongside my pecan tarts, which bring a wonderful nuttiness that complements the warmth of the pumpkin. Together, they make an irresistible dessert duo that’s perfect for anyone who can’t decide between the two. The combination of the rich, buttery pecan filling with the spiced pumpkin is a match made in heaven. So, this Thanksgiving, take a break from the traditional pumpkin pie and give these pumpkin pie tarts a try. They’re easy to make, irresistibly delicious, and guaranteed to become a new holiday favorite. Grab your ingredients, follow our simple steps, and get ready to savor the essence of fall in every bite. Happy baking, and happy Thanksgiving!
Ingredients For Pumpkin Pie Tarts
cream cheese
butter
eggs
salt
Making The Tarts
In a small bowl beat the softened cream cheese and softened butter until creamy. Add the flour and beat until combined. Cover and refrigerate for 30 minutes. The dough for the pumpkin pie tarts will be soft and slightly sticky.
In the bowl of a stand mixer beat together the pumpkin, evaporated milk, eggs, sugar and spices for the pumpkin pie tart filling.
Remove dough from refrigerator and roll into 60 1-inch balls, about 10 grams each. Place each ball into a tart pan. With lightly floured fingers or a tart tamper press each ball into the tart pan.
Spoon pumpkin filling into each tart pan to within 1/8″ of top. Sprinkle each tart with a little nutmeg. Bake at 350 degrees farenheit for 20-25 minutes.
Apparel for foodies & grillers
Pumpkin Pie Tarts
Ingredients
for the crust
- 1 8 oz cream cheese softened
- 1 cup butter softened
- 2 cups all-purpose flour
pumpkin filling
- 1 15 oz can pumpkin
- 1 14 oz can evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1//2 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- In a small bowl beat the softened cream cheese and softened butter until creamy. Add the flour and beat until combined. Cover and refrigerate for 30 minutes. The dough for the pumpkin pie tarts will be soft and slightly sticky.
- Preheat oven to 350 degrees ℉
- In the bowl of a stand mixer beat together the pumpkin, evaporated milk, eggs, sugar and spices for the pumpkin pie tart filling.
- Remove dough from refrigerator and roll into 60 1-inch balls, about 10 grams each. Place each ball into a tart pan. With lightly floured fingers or a tart tamper press each ball into the tart pan.
- Spoon pumpkin filling into each tart pan to within 1/8" of top. Sprinkle each tart with a little nutmeg. Bake at 350 ℉ for 20-25 minutes or until pumpkin is set and tarts are golden brown. Cool and top with whipped topping before serving.