🎃 Easy Made Mini Pumpkin Tarts – Easy Thanksgiving Desserts

Mini Pumpkin Tarts ⭐️⭐️⭐️⭐️⭐️ (4.9 from holiday bakers and pumpkin lovers)
🥧 Creamy | 🍂 Spiced | 🧡 Perfectly Bite-Sized

These Mini Pumpkin Tarts are the perfect way to enjoy classic pumpkin pie flavors without the fuss of a full pie. Smooth, spiced pumpkin filling in a buttery crust makes for a festive and easy Thanksgiving dessert that everyone will love.

Why You’ll Love These Mini Pumpkin Tarts

⏱️ Prep Time: 15 minutes
🍳 Bake Time: 20–25 minutes
🍽️ Serves: 8–12 mini tarts
💰 Budget-Friendly
✨ Flavor: Creamy pumpkin, warm spices, buttery crust
💡 Perfect For: Thanksgiving, fall parties, potlucks, or easy desserts

Ingredients – Buttery Crust & Spiced Pumpkin Filling

For the Crust:

• 1½ cups graham cracker crumbs or crushed digestive biscuits
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup heavy cream or evaporated milk
• Optional: whipped cream for topping

How to Make Mini Pumpkin Tarts – Simple & Delicious

Step 1: Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C). Grease a mini muffin or tart pan.

Step 2: Make the Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into the bottom of each tart or muffin cup. Bake for 5 minutes to set the crust.

Step 3: Make the Filling
In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and heavy cream until smooth.

Step 4: Fill & Bake
Pour pumpkin filling over pre-baked crusts, filling nearly to the top. Bake for 20–25 minutes, or until filling is set and slightly firm to the touch.

Step 5: Cool & Serve
Allow tarts to cool completely, then refrigerate for at least 1 hour. Top with whipped cream just before serving.

Fun Variations

• Add a drizzle of caramel or chocolate sauce for extra indulgence
• Sprinkle chopped pecans or walnuts on top before baking for crunch
• Use gingersnap crumbs for the crust for a spicier twist
• Mini tartlets are perfect for making ahead and freezing

What Everyone’s Saying

“These mini pumpkin tarts are adorable and so delicious. Perfect for Thanksgiving!”
⭐️⭐️⭐️⭐️⭐️ – Jessica M.

“Everyone loved the flavor and the size — perfect little bites!”
⭐️⭐️⭐️⭐️⭐️ – Emily L.

“I made these for a potluck and they were gone in minutes!”
⭐️⭐️⭐️⭐️⭐️ – Samantha T.

Mini Pumpkin Tarts – Easy, Festive Thanksgiving Desserts

These Mini Pumpkin Tarts are perfectly portioned, creamy, and spiced just right for fall. With a buttery crust and smooth pumpkin filling, they’re an easy, make-ahead dessert that will impress at any Thanksgiving table. Serve as-is or top with whipped cream for extra flair!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 12 mini tarts

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter melted
• Filling:
• 1 cup pumpkin puree canned or fresh
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 large egg
• 1/2 cup heavy cream or evaporated milk
• Optional: whipped cream for topping

Equipment

• Mini muffin pan (12 cups)
• Mixing bowls
• Whisk or spoon
• Measuring cups and spoons

Method

 

1. Preheat Oven: 350°F (175°C). Grease a 12-cup mini muffin pan.
2. Make Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottoms of the mini muffin cups to form crusts. Bake 5 minutes. Remove and let cool slightly.
3. Prepare Filling: In a bowl, whisk together pumpkin puree, brown sugar, spices, salt, egg, and cream until smooth.
4. Assemble Tarts: Spoon pumpkin filling into each prepared crust, filling nearly to the top.
5. Bake: Bake 15–20 minutes, or until filling is set. Remove from oven and let cool completely in the pan.
6. Chill & Serve: Refrigerate at least 1 hour before serving. Top with whipped cream if desired.

Notes

Mini tart pans can be swapped with a standard muffin tin with liners.

Spice mix can be adjusted to taste or use pumpkin pie spice.

Make ahead: Assemble tarts and refrigerate overnight for convenience.

FAQ – Mini Pumpkin Tarts

💡 Note: These Mini Pumpkin Tarts are creamy, spiced, and perfectly bite-sized for Thanksgiving or any fall celebration. Easy to make, fun to serve, and utterly irresistible!

Add a lighter pumpkin dessert to the table with Cristal Recipes’ Pumpkin Greek Yogurt Parfaits.