Mini Pumpkin Tarts with the BEST Shortbread Cookie Crusts
Sneak Preview: These incredibly cute Mini Pumpkin Tarts are miniature pumpkin pies with the filling tucked into the best homemade buttery shortbread crust.
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Do you have that person at your holiday dinner who asks for a small piece of every dessert available? Of course, they will be excited to see these mini pumpkin tarts garnished with a dollop of whipping cream, and you will be grateful you don’t have to cut messy tiny slivers.
Happy Bakers Speak Up
Ok, these were a HIT! So delicious and definitely the most I’ve ever enjoyed pumpkin pie.JEN
Recipe Inspiration
Think of these small pumpkin pie tarts as the “100-calorie snack” edition of the traditional Thanksgiving pumpkin pie.
I’m not saying each tart is only 100 calories. But it’s less than a piece of pie (1/8th of a 9-inch pie.)
The pie filling is my adaptation of Libby’s recipe on the back of the canned pumpkin.
Kitchen Notes–Tart Crusts
These pastry shells can be challenging initially if you are an amateur cook. I’ve been making pie crusts all my life, but still, the first ones I make of every batch look less than perfect. (It may be a subconscious thing. I love eating the rejects.)
You might want to practice making them ahead of time, depending on the importance of the occasion. The fabulous flavor is worth it.
If creating crusts scares you, buy mini-tart shells from the grocery store or online. They may not be as fresh as homemade, but they will be beautiful.
I highly recommend these silicone molds (paid link) for making mini-tarts or tartlets. Nothing sticks to them, making it easy to extricate the baked tart from the mold. Also, I prefer the flower shapes over the cupcake-liner look.
How To Shape Shortbread Crusts
I hope the following tutorial will give you some confidence, but honestly, nothing substitutes for practice. Make the dough according to the recipe below. Shape and chill as directed.
Note: The foil is reusable. I store them with my tart molds.
How Many Mini Pumpkin Pies Will This Recipe Make?
How many pies you get out of this recipe will depend on the size of your tart forms. I get 28 from this recipe using the silicone molds (paid link) pictured.
Frequently Asked Questions
Yes. Make the dough and shape crusts ahead of time. Freeze for up to a month. Don’t thaw the crusts before you bake them. Straight into the oven from the freezer is best.
You can. It’s more challenging to manipulate the dough into each cavity. Trimming the dough at the top to make a neat finish can also be tricky.
You can avoid the whole issue by using silicone molds. Tip them over, and the mini-tart will fall right out.
If using some metal mold or cupcake pans, spray the pan with a flour and oil mixture like “Baker’s Joy” before you add the crust. That stuff is magic!
Use them for cupcakes or muffins. I think this is the original purpose.
Besides tarts, I use mine to freeze egg whites. It’s easier than using an ice cube tray, especially when you only have one or two egg whites to freeze. I collect these until I have enough to make this family-favorite Angel Food Birthday Cake with Chocolate Ganache.
I do this: Place one egg white into each silicone mold. Freeze.
When frozen, pop the egg white into a plastic bag and store it in the freezer until needed. This beats freezing them in an ice cube tray all day (or saving them in the fridge where they don’t stay fresh for long.)
I always wear gloves (paid link) when making pie crust or flaky biscuits. They protect the dough by providing a barrier between my body heat and the tiny flakes of butter. Of course, you can make the crusts without them, but work fast so your hands don’t warm the dough.
If you are a bread maker, you must try this Bread Machine Pumpkin Brioche Twist. It only requires ⅓ cup of pumpkin. Or make these 5-Ingredient Greek Yogurt Waffles and substitute pumpkin for the apple and pumpkin pie spice for the apple pie spice.
Parting Thoughts: Since I’m one of those people who wants a sliver of everything, this is my choice for Thanksgiving dinner. Another good thing about these tarts–they don’t crack after you take them out of the oven like many of the full-size pies are prone to do.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Mini Pumpkin Tarts Recipe with a Homemade Shortbread Cookie Crust
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Ingredients
Crust:
- 3 cups (360 g) all-purpose flour
- ⅔ cup (80 g) powdered sugar
- ½ teaspoon salt
- 1 cup (228 g) butter, chilled 2 sticks
- 2 large (32 g) egg yolks
- 2 tablespoons heavy cream
Pie Filling:
- ¾ cup (165 g) brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon salt
- ⅛ teaspoon allspice
- 2 large (136 g) eggs + 1 egg yolk
- 1 15 oz. can (425 g) pure pumpkin puree
- ½ cup (119 g) heavy cream
- ¾ cup (183 g) milk
Instructions
Crust:
- Combine 3 cups (360 g) all-purpose flour, ⅔ cup (80 g) powdered sugar, and ½ teaspoon salt in a food processor. Cut 1 cup (228 g) butter, chilled, into 16 slices and add to the flour mixture, pulsing several times until the mixture resembles oatmeal. Add 2 large (32 g) egg yolks mixed with 2 tablespoons heavy cream. Pulse until all ingredients are moistened. Allow the machine to run until the dough sticks together. (Add additional drops of cream if the dough seems too dry.) Press dough into two rolls like refrigerated cookie dough. Wrap each roll in plastic and chill for at least 30 minutes.
- Spray molds generously with Baker’s Secret or something like it. (Baker’s Secret is an aerosol spray that mixes flour and oil.) If using silicone molds, no greasing is necessary.
- Slice each chilled roll of dough into 14 pieces. Using a rolling pin, flatten dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers, carefully keeping the thickness consistent. Use a knife to trim off any extra dough hanging over the top. Freeze for at least 30 minutes, overnight or up to a month.
- Place frozen tart shells onto cookie sheets and press a small square of foil down into each crust that molds to the shape of the crust and covers the edge. Bake at 400˚F (200˚C) for 10 minutes. Remove foil and bake until golden brown, usually about 3-4 minutes.
Pie Filling:
- While crusts are pre-baking, combine ¾ cup (165 g) brown sugar, 1 teaspoon cinnamon, ⅛ teaspoon cloves, ½ teaspoon ginger, ½ teaspoon salt, ⅛ teaspoon allspice, in a medium bowl.
- Whisk 2 large (136 g) eggs + 1 egg yolk and 1 15 oz. can (425 g) pure pumpkin puree together in another bowl. Add ¾ cup (165 g) brown sugarpice mixture and whisk well. Add ½ cup (119 g) heavy cream and ¾ cup (183 g) milk and whisk until smooth.
- Optional: Pour pie filling through a medium sieve for a silky smooth texture.
- Fill each pre-baked tart taking care to put as much filling into each tart as possible without pouring in too much and making a mess.
- Bake in 350˚F (170˚C)oven for 15-20 minutes (depending on the size of your tarts) or until the filling is set. Allow to cool on a rack. Chill before serving.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.