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EASY MINI PUMPKIN PIE TART RECIPE

These Mini Pumpkin Pie Tarts are going to become your new favorite!  Pumpkin Pie is a staple during the fall/Thanksgiving season.

mini pumpkin pie tart recipe

With this Easy Mini Pumpkin Pie Tart recipe, everyone can enjoy their “own” pumpkin pie — or maybe even 2 😉

EASY MINI PUMPKIN PIE TART RECIPE

printable recipe at the bottom of post

INGREDIENTS:

Mini Pumpkin Pie Tart

1/2 cup butter, softened

3 ounces cream cheese, softened

1 cup flour

1 egg

1/2 cup pumpkin puree

1/4 cup white sugar

1/4 cup milk

1 teaspoon pumpkin pie spice

1/2 cup heavy whipping cream

1/4 cup powdered sugar

DIRECTIONS:

Preheat oven to 325. Lightly grease a muffin pan.

For the pastry cup, beat butter and cream cheese in a mixer.

Mini Pumpkin Pie Tart

Add flour and beat until just combined.

Use a 2 tablespoon portion scoop to scoop dough. Flatten in the palm of your hands and place into a muffin tin. Use a pastry/tart shaper dipped in flour to shape the dough up the sides of the muffin cup.

Mini Pumpkin Pie Tart

Mix together egg, pumpkin, sugar, milk and pumpkin pie spice. Spoon 2 tablespoons of pumpkin mix into each cup.

Bake 20-25 minutes or until edges of pastry begin to turn golden brown and filling begins to puff.

Cool slightly in the pan before removing. The easiest way to remove the tart is to turn it in the pan, to loosen it before lifting it out. You can side a knife in the edge of the pan to help pop it out.

Mini Pumpkin Pie Tart

Cool completely before topping with whipped topping.

WHIPPED TOPPING:

Beat heavy whipping cream and sugar together with a whisk until stiff peaks form. Pipe onto the top with a star tip.

Mini Pumpkin Pie Tart

Makes 10-12

Yield: 10-12

EASY MINI PUMPKIN PIE TARTS

Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup flour
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/4 cup white sugar
  • 1/4 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 325. Lightly grease a muffin pan.
  2. For the pastry cup, beat butter and cream cheese in a mixer. Add flour and beat until just combined.
  3. Use a 2 tablespoon portion scoop to scoop dough. Flatten in the palm of your hands and place into a muffin tin. Use a pastry/tart shaper dipped in flour to shape the dough up the sides of the muffin cup.
  4. Mix together egg, pumpkin, sugar, milk and pumpkin pie spice. Spoon 2 tablespoons of pumpkin mix into each cup.
  5. Bake 20-25 minutes or until edges of pastry begin to turn golden brown and filling begins to puff.
  6. Cool slightly in pan before removing. The easiest way to remove the tart is to turn it in the pan, to loosen it before lifting it out. You can side a knife in the edge of the pan to help pop it out.
  7. Cool completely before topping with whipped topping: Beat heavy whipping cream and sugar together with a whisk until stiff peaks form. Pipe onto top with a star tip.

Mini Pumpkin Pie Tart

You may also like this PUMPKIN BUNDT CAKE:

The best pumpkin bundt cake recipe. A recipe passed down from my grandma.

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Linda H

Tuesday 3rd of January 2017

The tarts would be a perfect treat to take to work for my coworkers.

Wanda Tracey

Sunday 1st of January 2017

The tarts and the bundt cake look delicious and I am going to make them soon.I have pumpkin to use up.I think I will make the bundt cake first. TY :)

tiffany dayton

Wednesday 28th of December 2016

We love pumpkin pie! I want to make these. Maybe for New Years.

Carole Dube

Wednesday 21st of December 2016

Those tarts look absolutely delicious, Yum!

nicolthepickle

Wednesday 21st of December 2016

Oh these are so perfect for a party. I would never have thought of making pumpkins into a tart.

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