Name: Mini Pumpkin Pie Tarts with Shortbread Crusts
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Ingredients: 3 cups all-purpose flour; ⅔ cup powdered sugar; ½ teaspoon salt; 1 cup butter, chilled (2 sticks); 2 large egg yolks; 2 tablespoons heavy cream; ¾ cup brown sugar; 1 teaspoon cinnamon; ⅛ teaspoon cloves; ½ teaspoon ginger; ½ teaspoon salt; ⅛ teaspoon allspice; 2 large eggs + 1 egg yolk; 1 15 oz. can pure pumpkin puree; ½ cup heavy cream; ¾ cup milk

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Sneak Preview: These Mini Pumpkin Pie Tarts are individual-sized versions of classic pumpkin pie, baked in tender shortbread crusts. They’re easy to serve and always a hit on holiday dessert tables.

Ready to eat pumpkin mini-tarts with a shortbread crust and whipped cream on top.

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We all have that one guest who wants a sliver of every dessert. That’s me—and maybe you too. These mini pumpkin pie tarts are my answer. They’re just the right size for tasting everything without overdoing it. Think of them as the “100-calorie snack” version of traditional pumpkin pie—lighter than a full slice, but with all the flavor.

The filling is my twist on Libby’s classic recipe from the canned pumpkin, nestled into a buttery shortbread crust shaped by hand. They’re festive, freezer-friendly (at least the crusts are), and always one of the first treats to disappear from the dessert table.

Shared & Loved
Ok, these were a HIT! So delicious and definitely the most I’ve ever enjoyed pumpkin pie.–JEN

Ingredients and Substitutions

ALL-PURPOSE FLOUR: No substitute recommended

POWDERED SUGAR: Creates a tender crust; granulated sugar makes it crisper and harder to shape

BUTTER: Use unsalted; margarine or plant-based butter can work but may affect texture

EGG YOLKS: No good substitute—egg whites won’t provide the same richness or structure

HEAVY CREAM (crust): Whole milk may work in a pinch, but the dough may be less pliable

BROWN SUGAR: Light or dark both work; granulated sugar lacks the depth of flavor

SPICES: Use 1½ to 2 teaspoons pumpkin pie spice in place of the individual spices

MILK + HEAVY CREAM (filling): Half-and-half can be substituted for both

PUMPKIN PUREE: Homemade pumpkin puree is fine if it’s well-drained and thick

A Pep Talk About Making Tart Crusts…

silicone molds that make homemade crusts easy. — 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 are easier to make than the cupcake-liner look

Making mini tart shells takes a little practice—even mine aren’t all picture-perfect, and I’ve been baking pies for years (the “rejects” make a great snack!). If you’re baking for a special occasion, try a test batch first so you can relax when it counts. And if homemade crusts feel like too much right now, store-bought mini tart shells are a great backup—they won’t taste quite the same, but they’ll still look impressive.

Step-by-Step: Shaping Shortbread Crusts for Mini Pumpkin Tarts

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Slicing the tart dough into 14 discs. — **Chill and slice the dough**

place disc on a piece of plastic wrap. cover with another piece. use a rolling pin to roll into a circle slightly larger than your tart mold. — **Chill and slice the dough**

💡 Tips That Make a Difference

Silicone molds are useful beyond tarts—I also use them for muffins and freezing individual leftover egg whites for my favorite Angel Food Cake with Ganache.
The foil is reusable. I store them with my tart molds.
Wear food-safe gloves to keep your hands from warming the tart dough.
Strain the filling for an extra-smooth texture.

Mini Pumpkin Pie Tarts with Shortbread Crusts

By Paula Rhodes

Bite-sized pumpkin pie tarts with a spiced custard filling and homemade shortbread crusts. You can shape and freeze the unbaked crusts ahead, then fill and bake when you’re ready to serve.

4 from 23 votes

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Video

Prep time: 1 30

Cook time: 20

Total time: 1 50

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

Make the Dough: 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.
Shape the Crusts: 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.
Blind-Bake the Crusts: 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.
Mix the 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 sugar to the spice mixture and whisk well. Add ½ cup (119 g) heavy cream and ¾ cup (183 g) milk and whisk until smooth.
Fill and Bake: Spoon filling into the baked crusts, nearly to the top but not overflowing.
Bake at 350°F (170°C) for 15–20 minutes or until the centers are set. Cool on a rack, then chill before serving.

Notes

Kitchen tip: If using a muffin pan for tarts, you don’t need to pre-bake the crust–especially if the pan has a dark coating. Pour filling into frozen crusts and bake for 20 minutes or until filling is set.

Making the crusts ahead: Make the dough and shape the crusts ahead of time. Freeze for up to a month. Don’t thaw the crusts before you bake them. It’s best to put them straight into the oven from the freezer.

Equipment

Nutrition

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FAQ

Can I use a muffin pan instead of tart molds?
Yes, though shaping is a bit trickier. If using a dark nonstick muffin pan, you can skip blind-baking—just freeze the filled shells and bake straight from frozen until the filling is set.

Can I freeze these mini pumpkin tarts?
You can freeze the unbaked crusts while still in the molds. Bake them straight from frozen when ready to use. Fully baked tarts don’t freeze well—the filling texture may turn grainy.

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Final Thoughts

MIni tarts of all kinds are my thing. I always use this same shortbread crust. It’s the best!!

One last thing…these pumpkin pie tarts have a huge advantage over the full-size variety. They don’t crack after you take them out of the oven like many of the full-size pies are prone to do. Score!!!!

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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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.

4.48 from 23 votes (23 ratings without comment)

21 Comments

Barbara says:

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i do not have a food processor. Can I make the crust by hand? I usually grate my butter into the flour and combine by hand. Do you think this will work with this crust?

1. Paula says:
  
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  Hi Barbara, Absolutely. It might take a little more time but that should work.
  
Jen says:

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Ok these were a HIT! So delicious and definitely the most I’ve ever enjoyed pumpkin pie. I’ve been trying to find a similar recipe for a large pie (with the shortbread crust) but I can’t find one anywhere – have you tested this in large pie form? I would love to make it

1. Paula says:
  
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  This recipe was originally my pumpkin pie recipe with a traditional pie crust. But I like serving the small tarts so much better. They don’t crack and the shortbread is just as delicious as the flaky pie crust. And they are easier to serve. No slicing in the plate and making a big mess. Enjoy.
  
Pingback: 20 Ideas for Pumpkin Pie Tarts - Home, Family, Style and Art Ideas
jenny says:

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would like to know if you can switch out sweet potato for pumpkin in this recipe

1. Paula says:
  
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  Jenny, I haven’t tried it. Not sure. paula
  
  1. jenny says:
    
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    It worked fabulously! i just switched out the cloves for mace and it was delish!
    Thank you for the recipe and your reply!
    
Evelyn says:

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If we are going to bake at the same day or time, do we have to freeze it before baking?
Or, should be freeze for 30 míns before pre baking?

Regards; From Iceland

1. Paula says:
  
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  Yes. Freezing keeps them from shrinking too much.
  
Cynthia says:

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Can these be made and then frozen? I’m thinking they would be great for make ahead lunch desserts

1. Paula says:
  
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  Cynthia,
  I have not tried freezing these but I’m skeptical. Cooked custard filling of any kind tends to separate when frozen. You can freeze the unbaked crusts ahead of time for sure but once you put the filling in and bake them, you have about a day to eat them.
  
kathleen says:

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Hi, thanks for the info… going to try these this year and found your site to tell me the length of time..Happy Thanksgiving

Paula says:

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I could eat half a dozen of these right now. Not because I’m hungry but because they look delicious. Best wishes for a wonderful Thanksgiving Paula.

Maureen | Orgasmic Chef says:

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I absolutely love these tarts. What’s better than a pumpkin pie you can walk around with? nothing.

Margaret says:

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SO much better than a big pie. I would imagine these are a lot easier to eat and therefore MIGHT just mean eating MORE!! Just sayin’.

1. Paula says:
  
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  Margaret,
  Yes, I have had people tell me that as they grabbed “another for the road.” Be warned!
  
Susie says:

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These look yummy, as usual! As for the calorie content, 1/8 of a slice of pumpkin pie is around 300 calories….so I’m guessing these may be around 150 calories if made into 16 portions. The RD side of me had to figure it out. 😉

1. Paula says:
  
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  Sounds about right, Susie. Thanks for figuring it out.
  
The Café Sucre Farinec says:

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Paula, these look wonderful, what a great idea and well done tutorial. I’d eat too many thinking they were “safely small”.
Hope you’re doing well!

1. Paula says:
  
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  Chris,
  So nice to hear from you. Love that term, “safely small.” Like you, I could use that term to rationalize a lot of sins. 🙂