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All the creamy, warmly spiced goodness of classic pumpkin pie, but in cute little individual portions? These pumpkin pie tarts are proof that good things really do come in small packages.
Made with flaky, premade pastry shells and a rich pumpkin custard filling, these mini pumpkin pies have all the familiar flavours of the classic dessert without the fuss of making a whole pie from scratch. A little brown sugar, pumpkin pie spice, and cinnamon bring everything together, and those golden pastry shells make each bite that much better.
They’re just right for Thanksgiving, holiday dessert trays, or whenever a pumpkin craving strikes. And if you’re putting together a fall dessert spread, why stop at just one treat? Add some apple cranberry crisp, pumpkin bread with cream cheese frosting, or pumpkin spice ice cream to the mix. Because one fall dessert is good, but a whole lineup? Now we’re talking.
✳︎ Why You’ll Love These Pumpkin Pie Tarts
- All the pumpkin pie goodness, just smaller. Smooth, creamy pumpkin custard, warm spices, and flaky pastry in every little bite.
- Premade tart shells for the win. No rolling out dough or wrestling with pie crust. Just fill those little shells and let the oven do its thing.
- Made for sharing. With about 25 individual tarts per batch, they’re great for holiday gatherings, dessert platters, and anyone who appreciates having their own little pie.
- A make-ahead favourite. These pumpkin tarts can be prepared in advance and chilled until you’re ready to serve. One less thing to worry about when the holiday kitchen chaos kicks in.
Ingredients You’ll Need
Nothing fancy going on here! These pumpkin pie tarts use a handful of familiar baking ingredients, with premade pastry shells keeping things nice and manageable. Here’s what you should know before getting started.
Tart Shells
You’ll need approximately 25 premade, 3-inch frozen tart shells for this recipe. Look for unbaked pastry shells that come in individual foil cups, so you can fill and bake them without needing a muffin tin or any special equipment. There’s no need to prebake them, either! Just keep in mind that shell sizes and capacities can vary between brands, so your final yield might be slightly different.
Pumpkin Puree
Make sure you’re using pure pumpkin puree, not canned pumpkin pie filling. The latter already contains sugar and spices, and we’re adding our own to get that classic pumpkin pie flavour just right. You’ll need 1 cup for this recipe, so expect a little leftover if you’re opening a standard 15-ounce can. Not sure what to do with the rest? Here’s how to freeze leftover pumpkin puree so none of that pumpkin goodness goes to waste!
Evaporated Milk
This is what gives the pumpkin custard that familiar smooth, creamy texture without making the filling too heavy. You’ll need 2/3 cup of evaporated milk. Don’t have any on hand? Check out my guide on substitutes for evaporated milk in pumpkin pie before making a swap.
Pumpkin Pie Spice
A blend of warm spices gives these little pumpkin tarts their signature cozy flavour. We’re using 1 1/2 teaspoons of pumpkin pie spice plus an extra 1/2 teaspoon of ground cinnamon, because a little extra cinnamon never hurt anybody! Store-bought works great, but you can also use my homemade pumpkin pie spice blend if you’ve already got the individual spices in your cupboard.
Brown Sugar and Eggs
Light brown sugar adds sweetness with a subtle hint of molasses that pairs beautifully with the pumpkin and spices. The eggs help the filling set into that soft, creamy custard texture as the tarts bake. Give them a gentle whisk rather than beating lots of air into the mixture.
Find the full ingredient list and exact measurements in the recipe card below.
The Secret to Pumpkin Tarts That Aren’t Soggy
Here’s something I learned while testing these pumpkin pie tarts: prebaking the pastry shells isn’t always the answer! I tried both methods, and surprisingly, the tarts baked directly in their unbaked shells turned out better. The prebaked ones were actually a little softer. Go figure!
For the best results, leave the pastry shells unbaked and skip pricking the bottoms. Fill each shell almost to the top, leaving just a little space below the rim. The pumpkin custard doesn’t rise much as it bakes, so filling them nice and full gives you those pretty, generously filled tarts once they’re done. And don’t rush the cooling! Letting them cool completely helps the custard set properly while keeping that lovely pastry intact.
How to Tell When Pumpkin Pie Tarts Are Done
Pumpkin custard can be a little sneaky because it continues to firm up as it cools. The trick is to look for set edges with a slight wobble in the centre, rather than waiting for the filling to become completely firm.
These pumpkin pie tarts take about 13-15 minutes at 375°F, but keep an eye on them since ovens and pastry shells can vary. Give the baking sheet a gentle nudge. The centres should jiggle just slightly, but shouldn’t look wet or liquidy. Don’t be tempted to keep baking until they’re rock solid! They’ll finish setting as they cool, leaving you with that smooth, creamy pumpkin pie filling we’re after.
Make Ahead and Storage
- Make Ahead: These pumpkin pie tarts are great for getting a head start on holiday baking! Make them a day or two in advance, let them cool completely, and pop them in the fridge until you’re ready to serve. Add a dollop of whipped cream just before serving so everything stays looking fresh and pretty.
- To Store: Once completely cooled, store the tarts in an airtight container in the refrigerator for up to 3–4 days. Since the filling contains eggs and dairy, be sure to refrigerate them within 2 hours of baking.
- To Freeze: You can freeze pumpkin custard desserts, although I haven’t personally tested freezing these particular tarts. If you’d like to try it, let them cool completely, then store them in a freezer-safe airtight container for up to 1 month for best quality. Thaw overnight in the refrigerator before serving. Just keep in mind that the pastry may soften a little after thawing.
Frequently Asked Questions
more pumpkin desserts to try
Can’t get enough pumpkin this time of year? SAME! If you loved these festive little pumpkin tarts, here are a few more cozy pumpkin treats worth making next!
- Pumpkin Spice Cinnamon Rolls. Soft, fluffy, and full of fall flavour.
- Pumpkin Brownies. For when chocolate cravings hit.
- Pumpkin Spice Ice Cream. A cool twist on fall flavours.
- Pumpkin Mousse. Light, creamy, and full of pumpkin flavour.
- Pumpkin Chocolate Chip Bread. Because pumpkin and chocolate just work.
- Moist Pumpkin Muffins. Perfect with your morning coffee.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Pumpkin Pie Tarts
Video
Equipment
Ingredients
Tart Shells
- 25 premade 3-inch frozen tart shells (approximately)
Pumpkin Pie Filling
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup light brown sugar (packed)
- 2 large eggs
- ⅔ cup evaporated milk
- 1 tsp pure vanilla extract
- 1.5 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp fine salt
Optional Toppings
- whipped cream
- ground cinnamon or pumpkin pie spice (for dusting)
Instructions
- Preheat your oven to 375°F (190°C). Arrange the frozen tart shells on a baking sheet, keeping them in their individual foil cups. Let them sit at room temperature for 5–10 minutes if directed by the package. There's no need to prick or prebake the shells.
- In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
- Add the eggs and whisk gently until incorporated. Stir in the evaporated milk and vanilla extract until the pumpkin filling is smooth. Avoid overmixing or whipping too much air into the custard.
- Carefully divide the pumpkin filling between the unbaked tart shells, filling each almost to the top and leaving just a little space below the rim. The filling won't rise much as it bakes, so don't be shy about filling them nice and full!
- Bake for approximately 13-15 minutes, or until the filling is set around the edges with a slight wobble in the centres. The centres should no longer look wet or liquidy. Baking times may vary slightly depending on your oven and tart shells.
- Remove the tarts from the oven and allow them to cool completely. The pumpkin custard will continue to firm up as it cools. Refrigerate if you prefer a firmer, chilled filling.
- Serve the pumpkin pie tarts as they are, or top with a dollop of whipped cream and a light dusting of cinnamon or pumpkin pie spice.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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