Print

Best Mini Pumpkin Pie Tarts for Thanksgiving Dinner

mini pumpkin pie tarts - featured image
Print Recipe

These mini pumpkin pie tarts are the perfect individual dessert for Thanksgiving. With a buttery, flaky crust and a silky smooth pumpkin filling made with a secret cream cheese ingredient, they’re quick, easy, and guaranteed to impress.

Ingredients

Scale
  • 1 package (14 ounces) refrigerated pie crusts (makes 12 tarts)
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream (or evaporated milk for a lighter version)
  • 2 ounces (56g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream, cold (for whipped cream)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or nutmeg, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Lightly grease your muffin tin with butter or non-stick spray.
  2. Let the refrigerated pie crusts sit at room temperature for about 15 minutes. Unroll them onto a lightly floured surface. If they seem thick, roll them out just a tiny bit thinner, about 1/8 inch. Using a 3-inch cutter, cut out 12 circles. You might need to gather and re-roll the scraps to get all 12.
  3. Gently press each circle into a cup of the muffin tin, making sure it goes all the way to the bottom and up the sides. Don’t stretch the dough. Prick the bottoms a few times with a fork. Brush the edges with melted butter and sprinkle with a pinch of sugar.
  4. Bake the crusts for 8-10 minutes, until they are just starting to turn golden at the edges. Remove from the oven and let them cool slightly while you make the filling. Keep the oven on.
  5. In a medium bowl, beat the softened cream cheese with a whisk until smooth — about 30 seconds. Add the granulated sugar and brown sugar, and whisk until combined. Add the eggs one at a time, whisking well after each. Then add the pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and salt. Whisk until everything is smooth and silky.
  6. Pour the filling into each pre-baked shell, filling them almost to the top — about 3 tablespoons each. Tap the pan gently on the counter to release any air bubbles.
  7. Bake at 375°F (190°C) for 18-22 minutes. The edges should be set and the center jiggles just slightly. A toothpick inserted near the center should come out mostly clean with just a tiny bit of moisture.
  8. Let the tarts cool in the pan for 10 minutes. Then carefully run a knife around the edges and lift them out onto a cooling rack. Let them cool completely — at least 30 minutes.
  9. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla until soft peaks form. About 2-3 minutes with an electric mixer.
  10. Top each tart with a dollop of whipped cream and a dusting of cinnamon or nutmeg. Serve at room temperature or slightly warm.

Notes

Don’t skip the pre-bake of the crusts to avoid sogginess. Use room temperature ingredients for a smooth filling. If the crust edges brown too quickly, tent with foil. Let tarts cool completely before serving to allow the filling to set.

Nutrition

Keywords: mini pumpkin pie tarts, Thanksgiving dessert, pumpkin tarts, individual pumpkin pie, easy pumpkin dessert

Find it online: https://willarecipes.com/best-mini-pumpkin-pie-tarts-for-thanksgiving-dinner/