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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We all have that one guest who asks for a small piece of every dessert. They’ll love these mini pumpkin tarts with a dollop of whipped cream, and you’ll be glad to skip cutting messy 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 mini pumpkin tarts as the “100-calorie snack” version of traditional Thanksgiving pie. While not exactly 100 calories, they’re lighter than a full slice (1/8th of a 9-inch pie). The filling is my twist on Libby’s classic recipe from the canned pumpkin!
Kitchen Notes–Tart Crusts
Making pastry shells can be tricky, especially for beginners. Even after years of pie-making, my first few from each batch aren’t perfect (I secretly enjoy eating the “rejects”).
If it’s for an important occasion, practice beforehand—the flavor is worth it.
Not feeling up to making crusts? Pre-made mini tart shells from the store or online work too. They may not be as fresh, but they’ll look great!
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.
📌Kitchen Tips 📌
- You can use a muffin tin as a mold for tart shells, though it’s more challenging to shape and trim the dough neatly at the top.
- For easy tart removal, silicone molds are the way to go—tip them over, and the tarts slide right out. If you’re using a metal mold or cupcake pan, spray it with a flour-and-oil mixture like “Baker’s Joy” before adding the crust—it works like magic!
- Silicone molds aren’t just for tarts. They’re also great for cupcakes or muffins, and I use mine to freeze egg whites. Place an egg white in each mold, freeze, and then transfer them to a plastic bag for storage. It’s much easier than an ice cube tray, especially when you only have a few whites on hand. This way, I can collect enough to make our favorite Angel Food Cake with Chocolate Ganache!
- I wear surgical gloves (paid link) when making pie crusts or flaky biscuits to protect the dough from my body heat, keeping the butter flakes cold for a flakier result. You can make the crusts without gloves but work quickly so your hands don’t warm the dough.
- If you have leftover pumpkin puree, put it to good use! Try making a Bread Machine Pumpkin Brioche Twist, which only needs ⅓ cup of pumpkin, or whip up some 5-Ingredient Greek Yogurt Waffles, swapping pumpkin for the apple and using pumpkin pie spice in place of apple pie spice.
How To Shape Shortbread Crusts
I hope the following tutorial will give you some confidence, but 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
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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Mini Pumpkin Tarts Recipe with a Homemade Shortbread Cookie Crust
Video
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.