There’s something magical about the smell of pumpkin wafting through the kitchen on a crisp fall morning. For me, it’s a reminder of family gatherings, cozy sweaters, and the joy of baking with my kids. These tiny pumpkin tarts have become a staple in our home—simple enough for a busy mom to whip up but special enough to impress at any fall gathering. As someone who’s spent years experimenting in the kitchen, I can tell you these little treats are the perfect balance of sweet, spiced, and utterly comforting. Trust me, once you try them, they’ll become your go-to dessert for the season!
Table of Contents
Table of Contents
Why You’ll Love These Tiny Pumpkin Tarts
These tiny pumpkin tarts are the ultimate fall treat, and here’s why they’ll win you over:
- Quick and Easy: With pre-made tart shells and simple ingredients, you can whip these up in no time—perfect for busy days.
- Perfectly Portioned: Their bite-sized cuteness makes them ideal for parties, potlucks, or just snacking.
- Fall Flavors: Packed with pumpkin, cinnamon, and brown sugar, they’re like autumn in every bite.
- Crowd-Pleasing: Tiny pumpkin tarts are always a hit, whether you’re serving kids or adults.
- Make-Ahead Friendly: The filling can be prepped ahead, making them a stress-free dessert for gatherings.
Trust me, these little tarts are as delightful to make as they are to eat!
Ingredients for Tiny Pumpkin Tarts
Here’s what you’ll need to make these adorable little pumpkin tarts – everything simple and easy to find:
- 24 mini tart shells (I always use pre-made Tenderflake – so convenient!)
- 1 can (398ml/14 fl oz) 100% pure pumpkin (not pumpkin pie filling)
- 1 cup packed brown sugar (the dark kind gives the best flavor)
- 2 large eggs (room temp works best)
- 3/4 cup evaporated milk
- 1 1/2 tsp vanilla extract (the real stuff, please!)
- 1/4 tsp cinnamon (a must for that cozy fall taste)
- 1/8 tsp salt (just a pinch to balance the sweetness)
Ingredient Notes and Substitutions
Don’t stress if you’re missing something – here’s how to adapt:
No canned pumpkin? Roast and puree fresh sugar pumpkin instead (about 1 3/4 cups). For evaporated milk, heavy cream works in a pinch (though your filling might be slightly richer). Out of brown sugar? Mix 1 cup white sugar with 1 tbsp molasses. I’ve even used maple syrup once when desperate!
One thing I wouldn’t skip? The cinnamon – it makes these tiny pumpkin tarts sing. And please, whatever you do, don’t accidentally grab pumpkin pie filling – I learned that the hard way when my first batch turned out sickly sweet!
How to Make Tiny Pumpkin Tarts
Making these adorable tiny pumpkin tarts is so simple you’ll wonder why you didn’t try them sooner! The process comes together in just a few easy steps, but I’ve got some special tricks to make them absolutely perfect. Whether you’re baking for a crowd or just want a sweet fall treat, this method never fails me.
Step-by-Step Instructions
First things first – let’s get organized! I always clear my counter and preheat the oven to 325°F before starting. Here’s exactly how I make them:
- In a medium bowl, mix the pumpkin and brown sugar until completely smooth. I use a whisk and go at it for a good minute – no lumps allowed!
- Add the eggs one at a time, whisking well after each. This is crucial for that perfect silky texture.
- Pour in the evaporated milk slowly while stirring. Then add vanilla, cinnamon, and that pinch of salt. Mix until everything is beautifully combined.
- Here’s my secret step – if you have time, cover and chill this mixture for 2-3 hours. The flavors meld together so nicely!
- When ready to bake, arrange your mini tart shells on a baking sheet (I can usually fit about 12 per standard sheet). Give the filling one last good stir.
- Carefully fill each shell nearly to the top – I use a small ladle or measuring cup with a spout to avoid spills.
- Bake for 30-35 minutes. You’ll know they’re done when the filling is set with just the slightest jiggle in the center.
- Let them cool completely on the tray – they’ll firm up as they sit. The hardest part? Waiting to eat them!
Tips for Perfect Tiny Pumpkin Tarts
After making dozens of batches, here are my can’t-live-without tips:
- Always check your oven temp with a thermometer – 325°F is the sweet spot to avoid burnt edges.
- If your filling starts to brown too quickly, tent loosely with foil for the last 10 minutes.
- For extra flavor, sprinkle a tiny pinch of nutmeg or ginger on top before baking.
- Let them cool completely before moving – the filling sets as it cools.
- If any shells crack while filling (it happens!), a little whipped cream covers it perfectly!
Trust me, once you get the hang of it, you’ll be making these tiny pumpkin tarts all season long!
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24 Tiny Pumpkin Tarts That Taste Like Autumn Magic
Simple and delicious tiny pumpkin tarts perfect for fall gatherings or as a sweet treat.
- Total Time: 50 mins (plus chilling)
- Yield: 24 tarts 1x
Ingredients
- 24 mini tart shells (pre-made Tenderflake)
- 1 can (398ml/14 fl oz) 100% pure pumpkin
- 1 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
Instructions
- In a medium bowl, mix pumpkin and brown sugar until smooth.
- Stir in eggs, evaporated milk, vanilla, cinnamon, and salt until combined.
- Let the pumpkin mix chill in the fridge for 2-3 hours if possible.
- Arrange mini pie shells on a baking tray.
- Re-stir pumpkin mixture and pour into shells.
- Bake at 325°F for 30-35 minutes until filling is set and slightly puffed.
Notes
- Use pre-made tart shells for convenience.
- Chilling the mixture helps flavors blend.
- Check doneness by ensuring the filling isn’t jiggly.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Serving and Storing Tiny Pumpkin Tarts
These tiny pumpkin tarts are best served at room temperature with a dollop of whipped cream or a dusting of powdered sugar – my kids love helping with this part! For gatherings, arrange them on a pretty platter with some cinnamon sticks or fall leaves for decoration. They disappear fast at potlucks!
To store leftovers (if you have any!), keep them in an airtight container in the fridge for up to 4 days. The shells stay crispest when stored separately from any toppings. Want to warm them up? Just pop in the microwave for 10-15 seconds – enough to take the chill off without making the pastry soggy. They also freeze beautifully for up to 2 months – perfect for unexpected guests during the holidays!
Nutritional Information for Tiny Pumpkin Tarts
Each tiny pumpkin tart is a little indulgence, coming in at about 120 calories per serving. Keep in mind, nutritional values can vary based on the specific ingredients and brands you use. This info is just a general guide – always check your product labels for the most accurate details!
FAQs About Tiny Pumpkin Tarts
Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 1 3/4 cups of pureed roasted pumpkin. Just make sure it’s thick – I strain mine through cheesecloth to remove excess moisture. Fresh pumpkin gives a lovely earthy flavor, though I find canned is more consistent for texture.
How long do these tiny pumpkin tarts last?
They keep beautifully in the fridge for 3-4 days in an airtight container. The shells stay crispest if you store them separately from toppings. For longer storage, freeze them (unfrosted) for up to 2 months – just thaw at room temperature when ready to serve.
Can I make these ahead for a party?
You bet! The filling actually improves after chilling overnight. I often prep everything the day before, then fill and bake the shells fresh the next morning. They taste amazing warm or at room temperature.
What’s the best way to transport these?
Use a muffin tin! Each cup holds a tart perfectly to prevent sliding. For extra security, I sometimes place a sheet of parchment between layers in a container.
Can I use regular pie crust instead of tart shells?
Sure! Just cut circles to fit a muffin tin. The baking time might need adjusting – start checking at 25 minutes. The pre-made shells are so convenient though!
Share Your Tiny Pumpkin Tarts Experience
I’d love to hear how your tiny pumpkin tarts turn out! Did your family gobble them up like mine always does? Leave a comment below with your baking adventures – or share a photo on Facebook and tag me @frostyrecipes. Nothing makes me happier than seeing your kitchen creations! And if you loved this recipe as much as we do, don’t forget to give it a 5-star rating – it helps other bakers find these delicious little treats too. You can also follow us on Facebook for more delicious recipes!
