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Mini Pumpkin Tarts

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Chill 1 hour
Total Time 1 hour 35 minutes
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.