Pumpkin pie tartlets are the perfect dessert for this time of year. These mini pumpkin pies are bite-sized and work perfectly for small-bite appetizers. Serve these with a whipped cream dollop and a little pumpkin pie spice sprinkle. Everyone you know will rave over these.

Last year when I had my home bakery open, I got so many messages about these mini tarts. I made them for a large retirement party for a bank. Word got around and before I knew what was happening, I had 7 large orders for these for parties.

This tart recipe makes 10 pumpkin pie bites, but you can double or triple the recipe if you need more. If you love traditional pumpkin pie, then you will flip over these mini pumpkin tartlets.

How to Make Mini Pumpkin Tarts

For this easy recipe, you need the following ingredients:

Traditional pie crust:

Butter
shortening
all-purpose flour
salt
cold water

Pumpkin Filling

sugar (you can use brown sugar or maple syrup if you prefer)
ground cinnamon
ground ginger
ground nutmeg (you can skip these three spices and use pumpkin pie spice instead)
ground cloves
salt
fresh pumpkin puree
eggs
fresh whipped cream

If you do not want to make the pumpkin filling, you can buy the pumpkin pie in the can and use it. However, making your own always tastes much better.

For the Crust

In a large bowl, add the butter, shortening, flour, and salt. Mix well together and then add in the water. If the dough is too dry, add more water just a little at a time. You can use a food processor to get the dough to come together if that is easier for you.

Wrap the dough in plastic wrap and refrigerate for 20 minutes. If you do not want to make homemade pie dough. You can use refrigerated roll-out pie dough crust instead.

While the dough is chilling, preheat the oven to 400 degrees F.

For the Filling

Mix all the filling ingredients in a medium bowl and set them aside. You can use the stand mixer with the whisk attachment to make the filling.

Remove the dough from the fridge and on a lightly floured surface, roll the dough out. Now, use a 4″ round cutter and cut 10 pieces of dough. For this, you will need a mini muffin tin and a tart tamper to press the dough into the muffin tin.

Fit one dough circle into each cup on the muffin pan. You can use the tamper or use your fingers to gently push the dough into the cup.

Now, divide the pumpkin pie filling mixture between the tart shells. Do not overfill. Bake for 10 minutes and then turn the temp down to 325 and bake for an additional 10 minutes or until the tarts are firm and golden brown.

Let the mini pies cool completely in the pan to room temperature before removing them. Run a knife around the edges of the pies and they should pop out of the pan.

Top the mini pumpkin pie tarts with homemade whipped cream made with heavy cream or Cool Whip and pumpkin pie spice. These will look perfect on any dessert table this season.

Extra Additions

For an even creamier tart, add some cream cheese to the pumpkin pie filling. You can also add some vanilla extract to the mixture.

Storage

Store the remaining tartlets in an airtight container in the fridge. They should stay good in the fridge for about a week.

Looking for more flavors of fall? Check out these recipes

Yield: 20 servings

Pumpkin Pie Tartlets

Name: Pumpkin Pie Tartlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20
Cuisine: American
Ingredients: 3 tablespoons and 1 teaspoon of sugar; 2 teaspoons of pumpkin pie spice; Pinch of salt; 3/4 cup of pumpkin puree; 2 tablespoons of milk; 2 large eggs; Fresh whipped cream or Cool Whip for garnish; 6 tablespoons of cold butter; 3 tablespoons of shortening; 1 1/4 cups of all-purpose flour; 1/2 teaspoon of salt; 1/2 teaspoon sugar; 1/4 cup of cold water

Simple pumpkin pie tartlets are perfect bite-sized treats for this holiday season. Skip the big pie and make these instead.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For the flaky pie crust!

6 tablespoons of cold butter
3 tablespoons of shortening
1 1/4 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon sugar
1/4 cup of cold water

For the pumpkin filling!

3 tablespoons and 1 teaspoon of sugar
2 teaspoons of pumpkin pie spice
Pinch of salt
3/4 cup of pumpkin puree
2 tablespoons of milk
2 large eggs
Fresh whipped cream or Cool Whip for garnish

Instructions

In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingers or a pastry blender.
Now, use the cold water to mix it together until you get a dough. You can use a food processor to help with this.
If the dough is too dry, add a little water.
bring the dough together into a ball and wrap it with plastic wrap. Let it rest in the fridge for 20 to 30 minutes.
While the dough is chilling, preheat the oven to 400 degrees.
Mix all the filling ingredients together in a bowl with a whisk. Set them aside.
Place the chilled dough on the lightly floured work surface and roll the dough out. It should be about 1/4" thick. Use a 2" or 3" round cutter and cut your circles out.
Place a dough circle into each cup on the muffin tin. Use your fingers or a dough tamper to push the dough down and up the sides of the muffin tin.
Now, divide the pumpkin filling between the cups.
Bake the cups for 10 minutes. Reduce the heat to 325 and bake for another 10 minutes.
Remove the pan from the oven and allow the tarts to rest in the pan until completely cooled.
Top with whipped cream or cool whip and a sprinkling of pumpkin pie spice.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 96mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 2g