These Mini Pumpkin Tarts are the perfect bite-sized treat for fall gatherings or holiday celebrations. Featuring a buttery, flaky crust and a creamy pumpkin filling infused with warm spices like cinnamon, nutmeg, and ginger, these tarts pack all the flavors of a traditional pumpkin pie into a convenient, handheld dessert. Topped with a dollop of whipped cream or a sprinkle of candied pecans, they are as visually stunning as they are delicious. Whether you’re entertaining guests or just want a fun way to enjoy pumpkin pie, these tarts are sure to impress.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 1 cup canned pumpkin puree
- â…“ cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- â…“ cup heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
Optional Toppings:
- Whipped cream
- Candied pecans
- Powdered sugar
Instructions
- Prepare the Crust:
- In a food processor or mixing bowl, combine the flour, salt, and sugar.
- Add the cold butter and pulse or cut it in with a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling:
- In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, heavy cream, vanilla extract, and spices. Mix until smooth and well combined. Set aside.
- Assemble the Tarts:
- Preheat your oven to 375°F (190°C). Grease a mini tart or muffin tin.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut circles of dough.
- Gently press each circle into the prepared tart or muffin tin, forming mini crusts.
- Fill each crust with about 1 tablespoon of the pumpkin filling.
- Bake:
- Bake the tarts for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Allow the tarts to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Serve:
- Top each tart with whipped cream, candied pecans, or a dusting of powdered sugar before serving.
Enjoy these delightful Mini Pumpkin Tarts as the star of your dessert table!
