Little pumpkin tarts

Little pumpkin tarts are like mini pumpkin pies

Want to make these tarts? Click here to find my recipe for little pumpkin tarts.

Pumpkin tartsLast week, I vowed there would be pie this month, and… ta-da! But these little pumpkin tarts almost didn’t happen because I couldn’t find canned pumpkin purée. This made me extremely grumpy, mainly because I was feeling lazy, so no canned pumpkin purée equaled no pumpkin pie. The grumpiness continued until I managed to suck it up and head to the market. The market is full of pumpkins for pie. And it turns out a 3 kilo pumpkin costs $2 and when you’ve roasted, blended, and strained it, you end up with a whole kilo of homemade pumpkin purée that is thick enough for baking. So for $2, I made 4 cups of pumpkin purée. Not bad if you ask me. I guess the universe was teaching me a lesson or two about laziness and proving to me it’s easier to eat local. And with that pumpkin purée, you can make so many autumn treats, like whole wheat pumpkin bread with cream cheese frosting, pumpkin whoopie pies, pumpkin pie shakes, maple pumpkin bread.

Pumpkin tarts ready for the oven

There’s something so therapeutic and comforting about the scent of a squash roasting in the oven. It smells like October and reminds me of the scent of carved pumpkins on Hallowe’en night, slowly toasting from the heat of the candles hidden inside. It smells like fall and it temporarily distracts me from the worry of the coming winter.  So, even though I was annoyed that I had to go through the supposed hassle of roasting, blending, and straining a fresh pumpkin to make these tarts, it was worth it in the end. It’s amazing how powerful a single scent can be.

Little pumpkin tarts

If you use homemade pumpkin purée for this recipe (or most any), do not forget to strain it for a couple hours, otherwise your pie filling (and other pumpkin baked goods) might end up soggy. You can save that pumpkin water and make bread with it. And as for the leftover pumpkin purée, I froze it in ice cube trays, and I found that 10 iced cubes is equivalent to 1 cup of purée. As for the crust, I suggest dividing the dough into 8 just before you roll it because cutting out 8 circles from a larger sheet of dough is harder to divide evenly between the 8 tart pans.


Autumn leaf

mini pumpkin pie tarts with stars of whipped cream piped on decoratively

Little pumpkin tarts recipe


Little pumpkin tarts
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5 from 1 vote

Little pumpkin tarts

A recipe for homemade pumpkin tarts, like mini pumpkin pies that are the perfect dessert for thanksgiving celebrations
Course Dessert
Cuisine American
Keyword mini pumpkin tarts
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 461kcal
Author Janice


OXO whisk
Rolling pin
Mini tart pans
Hand blender


For the crust

  • 258 grams all purpose flour 2 cups
  • 173 grams Stirling Creamery Churn 84 salted butter 3/4 cup, diced small and kept really cold until you are ready to use it
  • 10 grams granulated sugar 2 tsp
  • 47 grams cold water 3–4 tbsp

For the filling

  • 250 grams thick pumpkin purée 1 cup
  • 50 grams light brown sugar 1/4 cup
  • 15 mL pure maple syrup 1 tbsp
  • 84 mL whipping cream (35 % fat) 1/3 cup
  • 1 large egg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 pinch ground cloves

For the whipping cream decoration


To make the crust

  • In a large bowl, combine the flour and sugar. Drop in the diced butter.
  • Work the butter into the flour with a pastry cutter or by rubbing the mixture quickly between your palms until the mixture ressembles a crumble.
  • Add the water, work it in slowly with your fingers to form a dough. Divide the mixture in 2, flatten into disks, wrap in plastic wrap and refrigerate for 30 minutes.
  • Take 1 disk of dough out of the fridge (each disk will make 4 tarts for 8 total). Divide it in 4 and roll each quarter into a round so that it is larger than your 3 3/4" fluted tart pans (similar to these on Amazon). Fit each round of dough into each pan and trim the excess. Repeat with the remaining dough to make 8 tart shells total.
  • Chill the tart shells while you make the filling.
  • Preheat the oven to 400ºF.

To make the filling

  • In a deep bowl with a hand blender, mix together the pumpkin, sugar, maple syrup, cream, egg, and spices.
  • Divide the filling between the 8 unbaked shells. Place the pans on a large baking sheet.

To bake the tarts

  • Place the tarts on a baking sheet. Bake the tarts on the bottom rack of the preheated oven for about 30 minutes. The edges should begin to brown and the filling should appear set.
  • Transfer to a wire rack to cool (you can unmold them after 10 minutes using my trick to remove tarts from tart pans!)

Finish the tarts

  • Prepare the whipping cream, by whipping the cold cream until it forms soft peaks, then adding in the vanilla and icing sugar, and whipping to firm peaks.
  • Dollop the cream on the tarts or pipe to decorate them.


I baked this recipe with Churn 84 salted butter
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 461kcal


I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

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21 Responses to Little pumpkin tarts

  1. ahu @ ahueats October 6, 2014 at 2:26 pm #

    Oh my goodness, how adorable are these! I suppose anything that starts with ‘little’ and ends with ‘tarts’ has to be cute!

    • Janice October 7, 2014 at 3:50 pm #


  2. Chocolate Shavings October 6, 2014 at 3:02 pm #

    These look delicious — and they’re so pretty! Love them.

    • Janice October 7, 2014 at 3:51 pm #

      Definitely yummy and worth trying, especially if you have the chance to make your own pumpkin purée. The flavour is much milder 🙂

  3. Marlene October 6, 2014 at 5:23 pm #

    Oh, these are little beauties! Love the way you piped on the cream.

    • Janice October 7, 2014 at 3:50 pm #

      Thanks, Marlene! And it’s not too hard to pipe little stars like this, honestly. If anything it’s good practice 😉

  4. Wanda October 7, 2014 at 12:21 pm #

    I love this idea..they look delicious!

  5. Julia @ Swirls and Spice October 7, 2014 at 3:46 pm #

    These would work in a muffin tin as well! Looks delicious!

    • Janice October 7, 2014 at 3:49 pm #

      Yes! Excellent point!

  6. Stephanie October 8, 2014 at 11:20 pm #

    Every time I open a can of pumpkin puree I think about how it’s just pure pumpkin, and it’s being baked into something else anyways…so why bother roasting my own to make a puree? I can see avoiding processed foods because of the additives, but when it’s just a pure vegetable it was hard to convince myself that pureeing my own would be worth the trouble

    But then you changed everything.. you can use the water to make bread with?! I don’t know why this fact is so fascinating to me but now I MUST make my own pumpkin just to try out some pumpkin water in a few bread recipes/

  7. michelle October 10, 2014 at 2:40 pm #

    If I didn’t want to make my own pumpkin puree, is there a nice brand that you would be able to recommend?? Thanks!

    • Janice October 10, 2014 at 11:44 pm #

      I think the one I usually buy is Libby’s, but I couldn’t find it at the end of September when I was working on this recipe. I bet Douceurs du Marché would have some now, as well as most grocery stores.

  8. Joseph Falcone September 15, 2018 at 7:14 pm #

    Can you make 1 regular pie with this recipe…?


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