Made with refrigerated pie dough and a simple homemade filling that doesn’t require evaporated milk, these mini pumpkin pie tarts take less than an hour from start to finish.
It’s the season for pumpkin everything! And one of the easiest pumpkin recipes you can make is pumpkin pie. These mini pumpkin pie tarts not only taste delicious, but they look adorable too.
I have to admit – it took me a few years to get on board with the texture of pumpkin pie. I just wasn’t a big fan. I ate pumpkin everything else – whoopie pies, muffins, pumpkin bread.
I think the shallower filling on these little tarts is just perfect for me. Also, there’s just something about smaller versions of classic desserts that look extra special.
Plus, you don’t have to worry about making a mess slicing into it to serve, since each tart is an individual serving.
Why This Recipe Works
- It only takes an hour from start to finish, thanks to pre-made pie dough.
- It doesn’t require evaporated milk like many pumpkin pie recipes.
- Each tartlet is the perfect serving size – plus, mini anything looks cute!
These mini pumpkin pies don’t require a lot of ingredients, making them a great recipe to make on a whim from pantry staple ingredients
Refrigerated pie crust: Feel free to make your own, but the store bought variety is a simple shortcut to saving time making these pies.
Pumpkin puree: Don’t confuse this with pumpkin pie filling that already has spices and other flavors added. Just plain pumpkin puree is what is needed.
Brown sugar: Adds the perfect sweetness and texture to the pie filling.
Heavy cream: Heavy cream adds richness and lightens the filling. I don’t recommend substituting with a lower fat milk.
Egg: Sets up the filling.
Preheat your oven to 375F. Spray four (4”) tart pans with nonstick baking spray.
1. Roll out the pie crust onto a lightly floured surface and cut four (6”) circles out of the dough.
Add one dough circle to each tart pan and press it gently into the bottom and sides. With a fork, prick the bottom of each tart with a fork. With a knife, cut any excess dough from around the top of the pan so you have a clean edge.
Repeat with the remaining tart shells.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, and pumpkin pie spice.
3. Divide the mixture between the four mini tart pans (I used these ones).
4. Optional: Decorate the top of each tart with leftover pie dough scraps.
Bake for 25-30 minutes, or until the crust is golden brown and the filling is set in the center.
Enjoy warm, at room temperature, or chilled. Tastes delicious served with freshly whipped cream.
Store any leftover tarts in an airtight container in the fridge for up to two days, or you can freeze them for later, making them the perfect make-ahead dessert.
Frequently Asked Questions
Nope! You need to use pumpkin puree which doesn’t already have extra spices added to it.
Of course! If you have the time, this easy pie crust recipe would be perfect.
Have I made you eager to try this simple recipe this fall? After all, who doesn’t love pumpkin pie? And who wouldn’t want to enjoy a smaller version of the classic dessert in these mini pumpkin pie tarts!
Mini Pumpkin Pie Tarts (without evaporated milk)
- 1 roll refrigerated pie crust
- 1 cup pumpkin puree
- ¾ cup light brown sugar
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon pumpkin pie spice
- Preheat your oven to 375°F. Grease four 4 inch tart pans.
- Roll out the pie crust onto a lightly floured surface and cut four 6 inch circles out of the dough.
- Add one dough circle to each tart pan and press it gently into the bottom and sides. With a fork, prick the bottom of the pie several times. Cut any excess dough from around the top of the pan so you have a clean edge.
- Repeat with the remaining tart shells.
- In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, and pumpkin pie spice. Divide the mixture between the four 4-inch tart pans.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set in the center.
- Enjoy warm, at room temperature, or chilled. Store any leftover tarts in an airtight container in the fridge for up to two days.