These easy mini pumpkin pie tarts are quick to make in 3 simple steps with 7 ingredients! They're a delicious fall and Thanksgiving dessert and the ultimate bite-size treat!
I love making these little pumpkin pie tarts during the fall because I'm always craving pumpkin, but it's nice to have a bite-sized pumpkin dessert over making a whole pumpkin pie sometimes!
I usually make a batch and freeze a bunch, then pull them out when I'm craving them! I also like to bring a batch to Thanksgiving because everyone loves how they're like mini pumpkin pies!
Anyone can make these tarts! They're totally foolproof and so easy to make with frozen tart shells and a few other simple ingredients.
Ingredients
- Frozen tart shells
- Pumpkin puree (not pumpkin pie filling! (they're different))
- Brown sugar
- Evaporated milk
- Eggs
- Vanilla extract
- Pumpkin pie spice (alternatively, you can make your own pumpkin pie spice recipe with a few basic spices if you don't have pumpkin pie spice).
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350° F and line two baking sheets with 12 tart shells each and set aside.
Step 2 - Mix: To a large bowl, combine and mix the remaining ingredients using an electric hand mixer.
Step 3 - Bake: Fill the tart shells ¾ full with the pumpkin filling and bake for 18-20 minutes. The rims of the pie shells should be slightly golden and the filling should be set (not jiggling). Rest and serve at room temperature with whipped cream (optional).
Storage
Store in the fridge for up to one week in an airtight container with parchment paper in between the tarts or in the freezer for up to three months.
Related Recipes
If you love pumpkin desserts, then you should also try this homemade pumpkin pie, pecan pumpkin pie cobbler, pumpkin cake mix cookies, and these pumpkin bars with cake mix!
You may also like these pecan butter tarts, cherry pie tarts, and blueberry pie tarts too!
Print📖 Recipe
Easy Mini Pumpkin Pie Tarts
- Total Time: 25 minutes
- Yield: 24
- Diet: Vegetarian
Description
These easy mini pumpkin pie tarts are delicious and the perfect fall treat!
Ingredients
- Frozen tart shells: 24
- Pumpkin puree: one 14 oz can
- Brown sugar: 1 cup
- Evaporated milk: 1 cup
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Pumkin pie spice: 1 tablespoon
Instructions
- Prepare: Preheat the oven to 350° F and line two baking sheets with 12 tart shells each and set aside.
- Mix: To a large bowl, combine and mix the remaining ingredients using an electric hand mixer.
-
Step 3 - Bake: Fill the tart shells ¾ full with the pumpkin filling and bake for 18-20 minutes. The rims of the pie shells should be slightly golden and the filling should be set (not jiggling). Rest and serve at room temperature with whipped cream (optional).
Notes
These tarts are best served at room temperature, especially if you're topping them with whipped cream (so it doesn't melt)!
If you don't have pumpkin pie spice, it's easy to make your own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and all spice.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dessert, tarts
- Method: bake
- Cuisine: american
Andrea says
I love making these cute little pumpkin pie tarts for Thanksgiving:) let me know what you think of them!