Pumpkin Pie Tarts

These pumpkin pie tarts pack creamy, warmly spiced pumpkin filling into flaky pastry shells. All the classic pumpkin pie goodness in cute little portions!

Prep Time 10

Cook Time 13

Cooling Time 30

Total Time 53

Servings Tarts

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

Use pure pumpkin puree. Not pumpkin pie filling, which already contains added sugar and spices.

Skip the prebaking. Use unbaked frozen tart shells and leave the bottoms unpricked. This gave me the best pastry texture during testing!

Fill them nice and full. Leave just a little space below the rim. The custard barely rises, so you won't end up with skimpy little tarts.

Don't overmix. Whisk the eggs gently into the filling to avoid incorporating too much air into the custard.

Watch for the wobble. The centres should jiggle slightly but shouldn't look wet. They'll continue to set as they cool.

Store them properly. Refrigerate within 2 hours of baking and keep in an airtight container for up to 3–4 days. Add whipped cream just before serving.

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