These Mini Pumpkin Pie/Tartlet are the perfect way to welcome the fall season into your kitchen. They’re simple, budget-friendly, and packed with all the warm and cozy flavors you associate with autumn.
Why I Love This Recipe
I absolutely love this Mini Pumpkin Pie/Tartlet recipe because it captures the essence of fall in every bite.
The warm, earthy flavors of pumpkin combined with the sweet touch of cinnamon, nutmeg, and cloves create a comforting sensation that’s hard to resist.
What really makes this recipe special to me is its simplicity.
It’s the perfect dessert for busy days when you want to treat your family to something homemade without spending hours in the kitchen.
Plus, the individual tartlet portions make them not only easy to serve but also downright adorable.
So, if you’re craving the taste of autumn in a fuss-free dessert, you’re going to fall head over heels for these Mini Pumpkin Pie/Tartlets, just like I did!
Why You’ll Love This Recipe
▪️ Quick and Easy: These Mini Pumpkin Pie/Tartlets come together effortlessly, making them ideal for busy homemakers.
▪️ Family-Friendly: Kids and adults alike will fall in love with their bite-sized charm.
▪️ Budget-Friendly: You won’t need any fancy ingredients or equipment.
▪️ Customizable: Feel free to add your own twists with spices or toppings.
Helpful Kitchen Tools
- Mixing bowls
- Mini tartlet pans or muffin tin
- Rolling pin
- Pastry cutter (or a fork if you’re resourceful)
▪️ 1 cup canned pumpkin puree: Pumpkin puree forms the heart of our recipe, bringing the warm, earthy flavors of autumn. Ensure it’s pure pumpkin and not pumpkin pie filling.
▪️ 1/2 cup granulated sugar: Sugar adds sweetness to balance the pumpkin’s natural earthiness.
▪️ 1/2 teaspoon ground cinnamon: Cinnamon introduces that beloved, cozy spice that’s synonymous with fall.
▪️ 1/4 teaspoon ground nutmeg: Nutmeg complements the cinnamon, adding a hint of nuttiness and depth.
▪️ 1/4 teaspoon ground cloves: Cloves provide a touch of warmth and complexity to the flavor profile.
▪️ 1/4 teaspoon salt: Salt enhances and balances the flavors, making everything pop.
▪️ 1 egg: The egg contributes to the filling’s structure and creaminess.
▪️ 1/2 cup evaporated milk: Evaporated milk brings creaminess and a touch of richness to our tartlets.
▪️ 1 package refrigerated pie crusts (2 crusts): These pie crusts are the buttery vessels that hold our delightful pumpkin filling, and they save you the trouble of making pastry from scratch.
Making Of Mini Pumpkin Pie
STEP 1: Start by preheating your oven to 425°F (220°C). As the kitchen fills with warmth, take a moment to appreciate the coziness of fall.
STEP 2: In a mixing bowl, blend together the canned pumpkin puree, sugar, and a medley of spices – cinnamon, nutmeg, cloves, and a pinch of salt. Let the aromatic dance of spices bring a smile to your face.
STEP 3: Crack an egg into the mixture. The way it blends in is like a little magic trick in the kitchen.
STEP 4: Gradually pour in the evaporated milk. As you stir, imagine the creamy goodness it adds to the filling, making it just right.
STEP 5: Lay out your pie crusts and gently roll them. It’s like creating a canvas for your pumpkin masterpiece.
STEP 6: Using a round cutter, craft circles and press them into your mini tartlet pans. Feel the connection between your hands and the pastry, like molding clay into art.
STEP 7: Spoon the pumpkin filling into each pastry shell. Remember, these mini tartlets will soon become cherished bites of family memories.
STEP 8: Slide your creations into the preheated oven. The aroma that fills the air is like a warm hug from the kitchen.
STEP 9: After 15 minutes, reduce the oven temperature to 350°F (175°C). Watch as your tartlets turn golden brown. Each shade is a little story in itself.
STEP 10: Let your Mini Pumpkin Pie/Tartlets cool in their pans. The quiet moments of cooling are like the calm after the excitement.
STEP 11: Now, it’s time to savor. Each bite carries the essence of your efforts and the love you put into crafting these delightful treats.
Tips and Techniques
▪️ Enhance the taste with a dollop of whipped cream or a sprinkle of cinnamon on top of your Mini Pumpkin Pie/Tartlets.
▪️ Don’t overfill the pastry shells to avoid spills during baking. About 2/3 full is the sweet spot.
▪️ If you’re short on time, use store-bought pumpkin pie spice instead of individual spices for added convenience.
This Mini Pumpkin Pie/Tartlet recipe yields approximately 12 delightful tartlets. Each one is a perfect, bite-sized portion of autumn goodness. So gather your loved ones and get ready to enjoy the warm, cozy flavors of fall together!
▪️ Top with a dollop of whipped cream for extra indulgence.
▪️ Share these Mini Pumpkin Pie/Tartlets at your next potluck or family gathering for a sweet surprise.
▪️ Enjoy them as a quick and satisfying snack anytime you crave a taste of fall.
▪️ Drizzle maple syrup over the tartlets before baking for a sweet and sticky twist.
▪️ Add a pinch of ginger or allspice for an extra layer of warm, spicy flavor.
▪️ Mix chopped pecans or walnuts into the filling for a delightful crunch.
▪️ Top each tartlet with a pecan half for a classic Southern touch.
To keep your Mini Pumpkin Pie/Tartlets fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready for another helping, simply reheat them in the oven for a few minutes to recapture that warm, delightful flavor. Enjoy your mini treats anytime with this easy storage solution!
Q. Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth and free of any lumps.
Q. Can I freeze these tartlets for later?
Yes, you can freeze them for up to 2-3 months. Thaw in the refrigerator and reheat in the oven before serving.
Q. What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just pure, cooked pumpkin, while pumpkin pie filling includes sweeteners and spices. Be sure to use puree in this recipe.
Mini Pumpkin Pie
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 egg
- ½ cup evaporated milk
- 1 package refrigerated pie crusts 2 crusts
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt. Mix until well blended.
- Beat in the egg and then gradually add the evaporated milk. Continue mixing until the filling is smooth.
- Roll out your pie crusts and use a round cutter (about 3 inches in diameter) to cut out circles. Press each circle into your mini tartlet pans or muffin tin.
- Spoon the pumpkin filling into each pastry shell, filling them about 2/3 full.
- Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the filling is set and the crusts are golden brown.
- Let the Mini Pumpkin Pie/Tartlets cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, these little delights are ready to enjoy!
- For an extra touch of flavor, try adding a dollop of whipped cream or a sprinkle of cinnamon on top.
- Be careful not to overfill the pastry shells to prevent spills during baking.
- To save time, you can use store-bought pumpkin pie spice instead of individual spices.