Pumpkin Pie Tarts
These pumpkin pie tarts are the perfect way to savor the flavors of Fall in a delicious single serve. They’re not only great for the holiday table but also for sharing with friends and family during any fall gathering. The creamy, spiced pumpkin filling in a flaky crust is a bite size pumpkin pie.
When it comes to Thanksgiving desserts, nothing beats the classic pumpkin pie. But what if you could enjoy that delicious pumpkin flavor in bite-sized portions? That’s where pumpkin pie tarts come into play. These mini treats are a delightful addition to your Thanksgiving spread and pair perfectly with our pecan tarts.
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Pair these tarts with our pecan tarts for a dessert spread that covers all the sweet bases. The nuttiness of the pecan tarts complements the warmth of the pumpkin pie tarts perfectly, creating a dessert duo that will leave your guests raving.
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
flour
pumpkin
evaporated milk
granulated sugar
eggs
ground cinnamon
salt
ground ginger
pumpkin pie spice
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, canned 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.