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Pumpkin Pie Egg Tarts

Pumpkin Pie Egg Tarts

Enjoy these easy Pumpkin Pie Egg Tarts, a creamy and spiced fall dessert with a flaky tart crust and smooth pumpkin custard filling. Perfect as individual servings for holidays or afternoon treats, these tarts combine warm spices with rich pumpkin flavor for a comforting seasonal dessert that melts in your mouth.

  • Total Time: 35-40 minutes
  • Yield: 8-10 mini tarts 1x

Ingredients

Scale

Tart Shells

  • Pre-made mini tart shells or homemade mini tart crusts

Pumpkin Filling

  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 1/2 cup heavy cream or evaporated milk (or dairy-free alternative)
  • 1/2 cup sugar (or pure maple syrup for natural sweetness)
  • 1 tsp vanilla extract
  • 1 1/2 tsp pie spice mix (blend of cinnamon, nutmeg, ginger, and cloves)

Instructions

  1. Prepare the Tart Shells: If using premade tart shells, lay them out on a baking sheet. For homemade crust, roll out the dough and press into mini tart pans, trimming edges neatly to create a sturdy, even base.
  2. Mix the Pumpkin Filling: In a mixing bowl, whisk together pumpkin puree, eggs, heavy cream (or your choice of milk), sugar, vanilla extract, and the pie spice mix until smooth and fully combined.
  3. Fill the Tart Shells: Carefully spoon the pumpkin custard into each shell, filling about 3/4 full to allow space for the filling to puff slightly while baking.
  4. Bake the Tarts: Place the filled tarts in a preheated oven at 350°F (175°C) and bake for 20-25 minutes or until the filling is set but still gently jiggles in the center.
  5. Cool Before Serving: Allow the tarts to cool completely on a wire rack. This helps the custard to firm up and the flavors to develop for the perfect bite.

Notes

  • Use room temperature ingredients to help blends smoothly and ensure even baking.
  • Don’t overfill the tarts; leaving space prevents overflowing and keeps crusts crispy.
  • Watch the bake time — a slight jiggle in the center indicates the custard is perfectly set, preventing drying out.
  • Chill the dough before baking to avoid shrinking or warping.
  • Toast spices lightly before mixing for a deeper aroma and richer flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free tart shells)

Nutrition

  • Serving Size: 1 tart
  • Calories: 190
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: pumpkin pie egg tarts, pumpkin tart recipe, fall desserts, mini pumpkin pies, creamy pumpkin tarts, gluten free pumpkin dessert