Go Back
Mini Pumpkin Tarts

🎃 Mini Pumpkin Tarts

These Mini Pumpkin Tarts are creamy, spiced, and perfectly portioned for holiday gatherings. Easy to make with a pre-made crust and simple pumpkin filling, they’re a festive dessert everyone will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 13 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 12 mini tart shells store-bought or homemade
  • For the Filling:
  • 1 15 oz can pumpkin puree
  • ½ cup sweetened condensed milk
  • 2 large eggs
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tsp vanilla extract
Optional Topping:
  • Whipped cream
  • Cinnamon or nutmeg for dusting
  • Mini chocolate chips or caramel drizzle

Method
 

Preheat Oven:
  1. Set oven to 350°F (175°C). Arrange tart shells on a baking sheet.
Prepare Filling:
  1. In a medium bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, spices, salt, and vanilla extract until smooth.
Fill the Tarts:
  1. Spoon the pumpkin mixture evenly into the tart shells, filling nearly to the top.
Bake:
  1. Bake for 20–25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Cool and Serve:
  1. Let tarts cool completely. Top with whipped cream, a sprinkle of cinnamon or nutmeg, or drizzle with caramel before serving.

Notes

Make Ahead: Assemble tarts ahead of time and refrigerate; bake just before serving for the freshest texture.
Miniature Fun: Use mini tart shells for bite-sized treats perfect for parties or potlucks.
Flavor Twist: Add a teaspoon of maple syrup or bourbon to the filling for extra depth.
Storage: Keep covered in the refrigerator for up to 3 days.
Presentation: Dust with powdered sugar or cocoa powder for a polished holiday look.