Pumpkin Pie Tarts – A Beautiful and EASY Holiday Dessert
These easy Pumpkin Pie Tarts are just like classic pumpkin pie. Made in small tart pans, they become the most beautiful individual pumpkin tarts for your holiday meal. Topped with delicious vanilla bean whipped cream, this pumpkin tart recipe will dazzle your guests!
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Pumpkin Tarts – the perfect EASY pumpkin tart recipe!
As far as I’m concerned, it’s not Thanksgiving or Christmas without pumpkin pie. It’s the perfect ending to the most amazing feast of the year, and the flavors are the quintessential of the season.
These Pumpkin Tarts are the perfect little individual dessert that are sure to dazzle and impress your guests!
Shortcut to these easy Pumpkin Pie Tarts: Refrigerated Pie Crust
As pretty as these tarts are, you would never guess that they are super-easy to make! Using refrigerated store-bought pie crusts, these tarts come together quickly and easily. This recipe makes 5 (4.5″) tarts. They are big enough to split in half and share, but because they are so pretty and special, plan to serve each guest a single tart.
Can I use store-bought pie crust to make pumpkin pie?
Yes, definitely! In fact, check out my recipe for Pumpkin Meringue Pie. You’ll see that I use refrigerated pie crust for this recipe as well.
How to make homemade Whipped Cream for pie:
Pie is even more amazing with a cream topping. I decided to whip up a batch of my Homemade Cool Whip, including vanilla bean caviar. The flavor is subtle, yet wonderfully complimentary to this delicious pumpkin tart.
You’ll also discover that when you use the flavorful vanilla bean caviar (those black little specks that reside inside the bean), it will yield a fantastic flavor an a slight crunch, which is amazing!
How do I make whipped cream for pie?
Whipping up this whipped cream is very simple, and just takes a couple minutes. For best results, I discovered a long time ago, that when you start with a very cold bowl and whisk, you’ll end up with the perfect whipped cream consistency.
Place your metal bowl and whisk in the freezer for about 15 minutes, and also make sure your cream is coming right out of the refrigerator to help ensure the perfect fluffy consistency.
Add the cream, vanilla extract, vanilla bean caviar and sugar (or Swerve confectioners sugar alternative) and whip on high speed for 30-60 seconds.
Once the cream begins to thicken and stiff peaks form, stop the mixer. Don’t overmix as the cream will begin to turn into butter.
FAQ’s for making pumpkin pie tarts:
No, pumpkin pie needs to be refrigerated. Once you’ve baked your pumpkin pie (or pumpkin pie tarts) it can be at room temperature for 2-4 hours. After this, you’ll need to refrigerate the pie to prevent it from bacteria growth.
Yes. Once you’ve baked your pumpkin pie (or pumpkin pie tarts) it can be at room temperature for 2-4 hours. After this, you’ll need to refrigerate the pie to prevent it from bacteria growth.
Yes. If you’ve refrigerated your pumpkin pie (or pumpkin pie tarts) you can reheat a slice in the microwave. Place on a microwave safe plate and heat for 30-45 seconds or until the filling is warm. Top with whipped cream or ice cream!
Yes, pumpkin tarts can be made in advance of a holiday meal or dinner. Prepare according to recipe directions. Once the tarts come out of the oven, let them cool completely to room temperature. Once cooled, store covered and refrigerate overnight or until ready to serve.
Here’s a quick-reference grocery list of the ingredients you’ll need for these fantastic pumpkin pie tarts:
- Refrigerated Pie Crust (1, 2-crust box)
- Pumpkin Puree
- Evaporated Milk
- Pumpkin Pie Spice
- Granulated Sugar
- Egg
- Salt
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Vanilla Bean
(For exact ingredient amounts, please reference the full recipe below.)
If you loved this Pumpkin Tart recipe, be sure to check out some of my other desserts, like these:
- No Bake Pumpkin Pie
- Pumpkin Sheet Cake
- Pumpkin Meringue Pie
- Apple Pie Tarts
- Pumpkin Caramel Cream Cheese Poke Cake
- Pumpkin Pie Bars with Pecan Crumble
- Cherry Crumble Tart
- Blueberry Tarts with Lemon Mascarpone Cream
- Peach Crumble Tart at Real Housemoms
Here’s the recipe for these easy and beautiful Pumpkin Pie Tarts:
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Pumpkin Pie Tarts
Equipment
- Mini Tart Pans These 4" Mini Tart Pans are fantastic for any tart recipe!
- Stand Mixer This KitchenAid Stand Mixer is ideal for any home baker!
Ingredients
- 1 (14.1, 2 ct. pkg.) refrigerated pie crusts thawed to room temperature
- 1 cup pumpkin puree
- 1 cup evaporated milk
- 1 teaspoon pumpkin pie spice
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon salt
Vanilla Bean Whipped Cream:
- 1 1/2 cup heavy whipping cream very cold
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla
- Caviar of 1 vanilla bean
Instructions
- Preheat oven to 400 degrees.
- Unroll the thawed pie crusts, and press into 5 (4" individual tart pans). If desired, use leaf pie crust cutters to cut out decorative leaf pie crusts. Place the prepared tart pans on a baking sheet. Set aside.
- In a mixing bowl, whisk together the pumpkin, milk, pumpkin pie spice, sugar, egg and salt. Pour this mixture into the prepared tart pans, filling at least 3/4 full. Top the tarts with the decorative pie crust leaves.
- Place the entire baking sheet with the filled tarts into a 400 degree oven, and bake for 35-40 minutes. Tarts are done when filling appears set when gently moved. Let tarts cooled completely to room temperature.
- For whipped cream: With a hand or stand mixer, using a cold mixing bowl and whisk attachment, add the caviar of 1 vanilla bean (cut the vanilla bean lengthwise, in half and scrape out the inside with sharp knife). Add the the cold cream, sugar and vanilla as well. Whisk on high for about 1-2 minutes or until stiff peaks form. Don't over-whip or whipped cream will become lumpy and begin turning into butter.
- Top the cooled tarts with a generous dollop of the whipped cream. Enjoy right away!
Notes
Nutrition
wow gorgeous and looks amazing! thanks for sharing on craft schooling Sunday!
These look amazing!! Like the idea of tartlets!!!
Found this at Creative Muster Link Party
This is gorgeous!! I bet it’s also delicious! Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your recipe to our Tasty Tuesday’s Pinterest Board.
Not only does this look delicious, but it is gorgeous!!! So stinkin cute! Excited to have found you on the Bloom Designs Link Party!
These look amazing! Thanks so much for sharing with us at Share The Wealth Sunday!
xoxo
Lisa
These little tarts are sooooooooooo BEAUTIFUL !!!
They are elegant and delicious looking.
Erin, I absolutely love these. Pinning so I remember to make them later! Thanks for linking up at the Best of the Blogosphere Linky party!
Beautiful dessert – love the leaf garnish. Thanks for sharing at the What’s for Dinner Party!
These are just so beautiful. I ADORE pumpkin pie
These Pumpkin Pie Tarts are so cute! And, they don’t look very hard to make. I shared it to Facebook. I tried to pin it, but it wouldn’t pull up.
Your pumpkin Tarts are adorable. Thank you for taking the time and linking up with Thursday Favorite things.
So pretty! Need to “up” my pie game for the holidays. Visiting from Nifty Thrifty party.
These are so pretty!
Those are so beautiful! They look like wedding desserts. I had to share on Facebook (and pin, of course)
Beautiful and I love the little crust leaves. Thank you for sharing at What’d you do this weekend.
Great Job Erin I am gonna have to try these asap
Your Pumpkin Pie Tarts looks gorgeous! It’s such a fun spin on a regular pumpkin pie. Love them!
These are amazing Erin – considering making these for Thanksgiving – thanks for sharing them at Inspire Me Monday at Create With Joy – you are one of our Featured Guests this week! 🙂
Adding this to my Thanksgiving plans. Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party. I pinned this! Hope to have you join again next week!
Your Pumpkin Pie Tarts are just beautiful! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
I just wanted you to know that I chose your delicious looking pie tarts as one of our features tonight on Share Your Style.
Thank you for sharing your pumpkin tart recipe at Create, Bake, Grow & Gather this week Erin. I’m delighted to be featuring them at tonight’s party and pinning too.
Hugs,
Kerryanne