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Mini Pumpkin Pie Tarts

These are the cutest mini versions of a standard pumpkin pie! They're great for a large party and for single serving portions! Packed with pumpkin puree and the cozy fall spices!
Course Baking
Cuisine Baking
Keyword pie tarts, pumpkin pie
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 servings
Author Winnie Kison


Pie Crust

  • 6 tbsp butter diced
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp sea salt
  • 1/4 cup cold water

Pumpkin Pie Filling

  • 6 tbsp cane sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • pinch of sea salt
  • 3/4 cup canned pumpkin puree
  • 3 tbsp almond milk
  • 3 large eggs


  • In a large mixing bowl, combine butter, flour, and sea salt. When the butter is evenly distributed, add in cold water and stir together. Roll the dough into a ball to wrap and refrigerate for 30 minutes.
  • Preheat oven to 375F. Prepare a standard sized muffin tin with oil spray or brush with oil.
  • In another large mixing bowl, mix together all the filling ingredients and leave to side.
  • Prepare a work surface with a sprinkle of flour and roll out dough on top. You may need more flour to prevent any sicking.
  • Use a round cookie cutter or an opened can (from your canned pumpkin puree) to cut out 10 round pieces of dough. Re-roll dough back into a ball and roll out again as needed until you maxed out the amount of circles you can cut out.
  • Fit a dough circle into each muffin tin, using your fingers to press down lightly. Fill each cup with pumpkin mixture until 2/3 full.
  • Bake for 18-20 minutes. The crust should turn a light golden brown and the filling will be slightly jiggly. Let mini pies cool in the pan before removing. Allow to cool in the fridge for 2-3 hours, and even overnight as they are best served cold! Top with whipped cream before serving!