Pumpkin, spice, and everything nice! Cozy up to a single serving pumpkin spice dessert that is sure to put you in a Fall mood. These mini pumpkin pie tarts make a great alternative to a full pie and are an easy, delightful seasonal treat.
Serve with
Caramel sauce – Make your own or I enjoy the caramel sauce from Fran’s.
Ice cream
Substitutions
Flour – Make these gluten-free by using your favorite flour alternative. I really like Minimalist Baker’s Gluten-free blend.
Pumpkin spice – If you don’t have pumpkin spice on hand, you can use a 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon cloves.
Tips
These are best chilled and made a day ahead if you have time. The brilliance of the flavor profile shines when the pumpkin and spices have time to really come together.
I usually end up with extra filling that I put into ramekins and bake with the tarts. The filling bakes and sets nicely.
Mini 7-Ingredient Pumpkin Pie Tarts
Ingredients
Crust
- ¾ cup unsalted butter room temperature
- 6 ounces cream cheese softened
- 1½ cup flour
Filling
- 1 14 oz. can sweetened condensed milk
- 1¼ cup pumpkin puree
- 1 egg
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375° F.
- Combine butter and cream cheese in a medium bowl. With a hand mixer, beat on medium speed until combined. Add flour and continue beating until a dough forms.
- Divide dough into 24 pieces and place into an ungreased mini muffin pan. Press dough into the cups; evenly on the bottom and up the sides.
- Combine all filling ingredients into a medium bowl. Mix well with a whisk until smooth. Spoon about 1 heaping tablespoon mixture into each crust.(You will have extra filling. I have put the extra into 6 ounce ramekins to bake.)
- Bake for 25-28 minutes or until golden brown and set. Allow to cool for 5 minutes in the pan.
- Using a butter knife to loosen the edges, remove the tarts to a cooling rack to cool completely.
- Chill in an airtight container in the refrigerator 1 hour or until ready to serve.
Leave a Reply