Mini Pumpkin Pie Tarts with easy refrigerated pie crust recipe will make a Thanksgiving dessert buffet stand out. These minis are 1″ bit size pies made with a rich creamy pumpkin filling with ground cinnamon, ginger and allspice baked in a refrigerated pie crust. The secret ingredient with this pie is Sweetened Condensed milk instead of evaporated milk. Baked until golden brown, the mini pies performs beautifully with very little cracks and no separation from the crust!  Garnish these cute little beauties with fresh whipped cream stars.

How to Make Mini Pumpkin Pie Tarts

First preheat oven to 375°F. Place oven rack in center of oven. Lightly spray mini muffin baking pan with cooking spray. Set aside. Recipe makes 24 mini tarts.

You will need the following ingredients and tools:

I package refrigerated pie crust– tested Pillsbury

!-16 ounce can pumpkin puree- tested Libby’s

1 -14 ounce can Eagle brand sweetened condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Heavy Whipping Cream, confectioners sugar and vanilla for making fresh whipped cream

Once you have your ingredients, gather your rolling pin, some flour, and a 2″ round scalloped biscuit cutter. Disposable piping bag with tip # 32 for small shell piped whipped cream design.

Rolling out the Crust for Mini Pumpkin Pie Tarts

On a floured bench, (counter top) gently roll one sleeve of pie crust to 1/8″ thickness. Cut several rounds of 2″ dics. Re-roll dough and repeat cutting circles until all dough is cut.

Lightly spray a 24 mini muffin pan with cooking spray. Place one disc into each muffin opening in pan, pressing dough on bottom and sides of pan. Extend the dough to the upper edge of the muffin cavities as the crust will shrink slightly during baking. Chill tart shells while you make the pumpkin pie filling. This recipe will make 24 tarts. If you have filling left over, bake extra in a lightly sprayed with cooking spray a small ramekin or custard cup.

Making Pumpkin Pie Filling for Tart Shells

In medium mixing bowl, add canned pumpkin, sweetened condensed milk, eggs, and ground spices. Whisk together until smooth and creamy. At this point you can use a disposable piping bag clipped 1/4″ on the end to fill each mini tart shell. Or is you want to use a teaspoon gently fill each mini tart shell 3/4 full.

Baking the tarts is super easy. Place mini tart pan on a large baking sheet to help secure even baking. Bake for 12-15 minutes until top of tarts puff and are golden. Be careful not to over brown. Remove from oven and allow too cool before garnish.

Making Whipped Cream for Mini Pumpkin Tarts

What is better than fresh whipped cream? It isn’t difficult to make and you will love the flavor and garnish you can create. In a small mixing bowl, add 1/2 cup heavy whipping cream, 2 tablespoons confectioner’s sugar and 1/2 teaspoon vanilla or flavoring of choice.

Beat chilled heavy cream mixture with wire whisk until still peaks form. Fit a disposable piping bag with a coupler and tip # 32. Right before serving tarts, pipe a single whipped cream star in center of mini tart. Recipe can be doubled or tripled.

Note: only garnish pies right before serving for best results. Keep mini pumpkin tarts chilled. Serve at room temperature.

You can make the tarts ahead and cool, then wrap in foil and place in freezer bag or container. Store up to 30 days. To serve, thaw at room temperature the amount of tarts you need for serving, then garnish with whipped cream. Add ground cinnamon to the whipped cream for additional flavor.

Garnish Ideas: you can sprinkle the whipped cream with crushed gingersnap cookies, ground cinnamon or nutmeg, chopped crystalized ginger or toffee pieces. Lots of options.

Pumpkin Pies are not just for Thanksgiving? Try Christmas Too

Make cute pie dough cut outs for a Christmas Dessert too! Just roll the dough and use mini Christmas Tree cookie Cutter to make the shape. Attach to top of mini pumpkin tart before baking. Easy and fun.

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Hope you Enjoy making this easy Mini Pumpkin Pie Tart recipe.  They are fun to make and eat.   

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