For an extra touch of flavor, try adding a teaspoon of bourbon or rum extract to the pumpkin filling. If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ginger, nutmeg, and cloves. The pastry dough can be made ahead of time and stored in the refrigerator for up to 2 days. The unfrosted tarts can be frozen for up to 1 month. Thaw completely before frosting. For a smoother frosting, sift the confectioners' sugar before adding it to the butter and cream cheese mixture. These tarts are delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.
Mini Pumpkin Tarts
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PREP TIME1 hrs 30 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 25 mins
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SERVING48 People
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VIEWS92
These Mini Pumpkin Tarts are a delightful autumnal treat, perfect for any occasion. The buttery, melt-in-your-mouth crust cradles a rich and spiced pumpkin filling, topped with a luscious marshmallow cream frosting and a sprinkle of pecans. Get ready for a symphony of flavors in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol60 mg
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Fiber1 g
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Protein4 g
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Saturated Fat11 g
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Sodium191 mg
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Sugar18 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View To make the pastry dough: In a large bowl, cream together 12 ounces of softened cream cheese, 1 pound of softened butter, and 1/4 cup of granulated sugar until light and fluffy. (5 minutes)
03 Step
Recipe View Gradually mix in the flour until a smooth, workable dough forms. Be careful not to overmix. (5 minutes)
04 Step
Recipe View Divide the dough into 4 equal portions. Roll each portion into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax. (30 minutes)
05 Step
Recipe View To make the filling: In a separate bowl, mash together 12 ounces of softened cream cheese, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth and well combined. (5 minutes)
06 Step
Recipe View Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. (3 minutes)
07 Step
Recipe View Stir in the pumpkin puree, evaporated milk, and vanilla extract until the filling is smooth and homogenous. (2 minutes)
08 Step
Recipe View Cut each chilled dough ball in half, then cut each half into 12 equal pieces (yielding 96 total pieces). (10 minutes)
09 Step
Recipe View Working in batches, press each small piece of dough evenly into the bottom and up the sides of mini muffin cups. (15 minutes)
10 Step
Recipe View Fill each mini crust almost to the top with the prepared pumpkin filling. (10 minutes)
11 Step
Recipe View Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the crusts are lightly golden brown. (30 minutes)
12 Step
Recipe View Remove from the oven and allow the tarts to cool completely in the muffin tins before frosting. (60 minutes)
13 Step
Recipe View To make the frosting: In a large bowl, mash together 1/2 cup of softened butter, shortening, and 8 ounces of softened cream cheese until smooth and creamy. (5 minutes)
14 Step
Recipe View Gradually mix in the confectioners' sugar and marshmallow creme until the frosting is light, fluffy, and spreadable. (5 minutes)
15 Step
Recipe View Once the tarts are completely cooled, spread or pipe the frosting onto each tart. (15 minutes)
16 Step
Recipe View Sprinkle each frosted tart with a few chopped pecans. (5 minutes)
17 Step
Recipe View Refrigerate the tarts until ready to serve. This will allow the frosting to set and the flavors to meld. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Nash Smith
Mar 1, 2025I added a pinch of ginger to the filling, and it gave them a nice little kick.
Lori Simonis
Jan 8, 2025The crust was a little tricky to work with at first, but they turned out beautifully in the end. So worth it!
Friedrich Franeckizieme
Oct 30, 2024I made these for a bake sale, and they sold out in minutes! The marshmallow frosting is amazing.
Telly Rogahn
Oct 28, 2024These are my new go-to dessert for fall gatherings! Thank you for sharing this recipe!
Kelton Mills
Oct 26, 2024Next time, I'm going to try making these with a graham cracker crust for a different flavor.
Tobin Huelsoreilly
Jun 23, 2024These tarts were a huge hit at my Thanksgiving dinner! Everyone raved about the crust.