Pumpkin Tarts

Delight your taste buds with these irresistible Pumpkin Tarts, a perfect blend of creamy pumpkin spice filling nestled in a flaky homemade pastry shell. Featuring warm fall flavors like cinnamon, ginger, nutmeg, and cloves, these bite-sized treats are a seasonal favorite that strike the perfect balance between sweet and spiced. These mini desserts are baked in a muffin tin for simple preparation yet deliver an impressive presentation, ideal for holiday gatherings or cozy autumn evenings. Topped with a dollop of whipped cream and a sprinkle of powdered sugar, these pumpkin tarts are as visually appealing as they are delicious. With easy-to-follow steps and just 40 minutes of prep time, you’ll have 12 delightful servings of this classic comfort dessert to share—or indulge in all by yourself!

Nutriscore Rating: 49/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 125 grams Unsalted butter, cold and cubed
• 1 teaspoon Salt
• 4 tablespoons Ice water
• 425 grams Canned pumpkin puree
• 150 grams Brown sugar
• 115 grams Cream cheese, softened
• 2 large Eggs
• 120 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0 Whipped cream (optional, for topping)
• 0 Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles of dough.

Step 5

Press the dough circles into the wells of a greased muffin tin, forming small tart shells. Prick the bottoms with a fork to prevent puffing. Set aside.

Step 6

In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until fully combined.

Step 7

Spoon the pumpkin filling into the prepared tart shells, filling each about 3/4 of the way full.

Step 8

Bake the tarts in the preheated oven for 25–30 minutes, or until the filling is set and the crust is golden brown.

Step 9

Remove the tarts from the muffin tin and allow them to cool completely on a wire rack.

Step 10

Optional: Top each tart with a dollop of whipped cream and a dusting of powdered sugar before serving.

Nutrition Facts

Serving size	(1384.8g)

Amount per serving	% Daily Value*
Calories	3683.3

Total Fat 210.9g	0%
Saturated Fat 122.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 910.7mg	0%
Sodium 3042.0mg	0%
Total Carbohydrate 393.4g	0%
Dietary Fiber 20.5g	0%
Total Sugars 175.9g
Protein 51.9g	0%

Vitamin D 143.6IU	0%
Calcium 508.3mg	0%
Iron 21.0mg	0%
Potassium 1637.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 5.6%

Carbs: 42.8%