Tiny Pumpkin Tarts: Perfect Fall Treats

So, you’ve got a pumpkin spice latte in one hand and a serious craving for a proper fall dessert in the other, but the thought of wrestling with an entire pie crust has you hitting the snooze button. Same. What if I told you that the most adorable, delicious, and soul-warming taste of autumn is literally minutes away? Forget the fuss. These Tiny Pumpkin Tarts are here to make you a seasonal baking hero with minimal effort. Let’s get to it.

Why This Recipe is Awesome?

Let’s be real, this recipe is basically cheating at being a fantastic baker. It’s idiot-proof, even I didn’t mess it up, and that’s saying something. We’re using a simple shortcut (pre-made dough, no judgment here) that shaves off about a million hours of work. The result? Bite-sized pockets of creamy, spiced pumpkin bliss that look like you fussed for days. They’re perfect for parties, potlucks, or for when you just want to eat four tiny tarts in a row while standing in your kitchen without anyone judging you. They are the ultimate low-effort, high-reward fall treat.

Ingredients

Gather your squad. Here’s what you’ll need to create this miniature magic.

For the Tarts:

• 1 package (14 oz) of pre-made refrigerated pie crusts: Our trusty sidekick. Let’s not reinvent the wheel when perfectly good wheels exist.
• 1 cup of canned pumpkin puree: NOT pumpkin pie filling. We’re the bosses of the spice here.
• 1/2 cup packed brown sugar: For that deep, molasses-y sweetness.
• 1 large egg: The binding agent that holds our dreams together.
• 1/2 cup heavy cream: This makes the filling luxuriously smooth. Don’t skimp.
• 1 teaspoon vanilla extract: The flavor booster.
• 1 1/2 teaspoons pumpkin pie spice: The essence of autumn in a jar.

For the Optional (But Highly Recommended) Topping:

• 1/2 cup whipped cream: For the fancy cloud on top.
• A pinch of cinnamon or extra pumpkin pie spice: For that final, “oh, you fancy, huh?” sprinkle.

Step-by-Step Instructions

1. Preheat and Prep. First, preheat your oven to 375°F (190°C). This is non-negotiable. While it’s heating up, let your pie crusts sit on the counter for about 15 minutes. This makes them easier to work with and less likely to crack like my resolve on a diet.
2. Create Mini Crusts. Grab a standard-sized muffin tin (no greasing needed!). Unroll one pie crust and use a 3.5 to 4-inch round cutter (a wide-mouth glass or jar lid works in a pinch!) to cut out circles. Gently press each circle into a muffin cup. Repeat with the second crust until your tin is full. You should get about 12-14 tarts.
3. Whisk the Filling. In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, heavy cream, vanilla, and pumpkin pie spice. Keep whisking until it’s completely smooth and looks like a creamy, dreamy orange cloud. Pro tip: Taste it! Want more spice? Add a dash. You’re the captain now.
4. Fill ‘Em Up. Carefully spoon the pumpkin filling into each little crust-lined cup, filling them about 3/4 of the way full. Don’t overfill them, or they’ll bubble over and create a mess (we call that “caramelization,” but it’s still a mess).
5. Bake to Perfection. Pop the muffin tin into your preheated oven and bake for 15-20 minutes. You’ll know they’re done when the filling is set and doesn’t jiggle wildly in the middle. The edges of the crust will be a beautiful golden brown.
6. Cool Completely. This is the hardest part: patience. Let the tarts cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely. The filling needs to set up, so rushing this with warm tarts will lead to a pumpkin puddle. A delicious puddle, but still.

Common Mistakes to Avoid

Let’s learn from my mistakes so you don’t have to make them.

• Using Pumpkin Pie Filling: I said it once, I’ll say it again. Pumpkin puree is pure pumpkin. Pie filling has sugar and spices already added. If you use the pie filling, you’ll end up with cloyingly sweet, weirdly spiced tarts. Just grab the right can.
• Skipping the Preheating: Thinking you don’t need to preheat the oven is a rookie mistake. It ensures even baking from the second the tarts go in. A cold oven leads to sad, soggy bottoms.
• Overfilling the Cups: I get it, you love pumpkin. But overfilling is a one-way ticket to Leaky Tart Town. The filling will bubble over and stick to the pan, making cleanup a nightmare. 3/4 full is the sweet spot.
• Eating Them Hot: I know, the temptation is real. But if you try to eat or top them before they’re fully cooled, the filling will be runny. Let them set! It’s worth the wait.

Alternatives & Substitutions

Don’t have something? Want to mix it up? No problem.

• No Brown Sugar? White granulated sugar works, but you’ll lose that deep caramel flavor. You can add a tablespoon of molasses to white sugar to mimic it.
• Dairy-Free? Swap the heavy cream for full-fat canned coconut milk. It’s incredibly rich and adds a subtle coconut flavor that’s amazing with pumpkin.
• Spice Control Freak? Don’t have pumpkin pie spice? Make your own! Mix 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice or cloves. Boom. You’re a spice alchemist.
• Feeling Fancy? Add a handful of mini chocolate chips or chopped pecans to the bottom of the crust before adding the filling. You won’t regret it.

FAQs

Can I make these ahead of time?

Absolutely! These tarts are fantastic for making ahead. Bake them, let them cool completely, and store them in an airtight container in the fridge for up to 2 days. Add the whipped cream right before serving.

My filling bubbled over. Did I ruin them?

Not at all! They might be a little sticky to get out of the pan, but the flavor is still 100% there. Run a knife around the edge to loosen them. For next time, just fill a tiny bit less.

Can I use a homemade pie crust?

Of course, you overachiever, you! If you have a favorite pie crust recipe, by all means, use it. This recipe is all about ease, so I’m sticking with my store-bought bestie.

I don’t have a round cutter. What can I use?

A wide-mouth mason jar lid, a glass, or even the rim of a large cup will work perfectly. Get creative!

Are these basically mini pumpkin pies?

Well, technically yes. But “Tiny Pumpkin Tarts” sounds so much more chic and less like you’re at a family Thanksgiving, doesn’t it? The texture is a little creamier and more delicate than a standard pie, IMO.

Can I freeze these?

You can! Freeze the baked and cooled tarts (without whipped cream) in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw in the fridge overnight.

Related Recipe:

• Sausage Tortellini Soup with Spinach | Easy Autumn Soup
• Soft Pumpkin Cookies with Cream Cheese Frosting
• Pumpkin Bread with Cream Cheese Swirl

Final Thoughts

And there you have it! The simplest, most delightful way to get your pumpkin fix without any of the stress. You’ve just created a batch of pure autumn joy that’s sure to impress your friends, your family, or just your very happy self.