Mini Pumpkin Pies

This Mini Pumpkin Pie Tarts recipe is individual portions of pumpkin pie that can also be frozen and used at a later time. They’re traditional and perfect – just like the classic, yet small-sized for each person!

Mini Pumpkin Pies

For the love of pumpkin, try this Pumpkin Bundt Cake as well. If you are in the mood for a warm drink, check out this homemade Pumpkin Spice Latte recipe too!

Impress your party And dinner guests with these cute and tasty Mini Pumpkin Pie Tarts!

They include everything you love about a classic homemade pumpkin pie, yet in bite sized portions that are just over 100 calories each!

If bite sized is your thing, also try our Mini Apple Pies or these delicious Cream Cheese Tarts!

Ahh, Autumn. This time of year makes me want to turn on the oven again and welcome the scents of cinnamon, nutmeg and cloves.

I do love the flavors of fall, don’t you? It just might be my favorite thing about the changing of the seasons.

The leaves changing, the cooler days and the upcoming Halloween and Thanksgiving season make me think of ‘pumpkin’.

I’m seriously starting to crave this Pumpkin Spice Poke Cake!

Have you noticed that this time of year brings on a pumpkin-craze? I love it!

It sure is a nice bonus to the weather getting colder, that’s for sure.

When it comes to dessert for Fall entertaining, from casual company to traditional holidays this time of year – I love making a pumpkin treat such as this Pumpkin Creme Brulee.

It’s just something I don’t reach for very often during the other months of the year!

I guess it’s our fall comfort necessity.

On bigger holidays, our tradition is to have pumpkin pie – yum – there’s nothing like it.

Yet, when it’s just us, I like to make these individual Mini Pumpkin Pies made with tart shells, so that I can freeze them and enjoy on other nights too.

Yep, I’m always thinking of cooking and baking for batches.

When you have them already made and ready, you feel the convenience every time.

So what’s better than rich, soothing pumpkin pie? Pumpkin Pie in mini one-bite tarts, they are the perfect size!

Mini Pumpkin Pies are pint-sized versions of the pie we all know and love, just in individual portions.

These are perfect to have on hand for when guests drop in {one less thing to worry about}.

Perfectly sized for kids, and a nice portion for all, these tiny pumpkin pies are sure to become your go-to during Autumn days and holidays.

Plus, for a holiday potluck or buffet, these are ideal for the masses.

It’s a popular recipe for the fall and winter season.

I have to also admit to enjoying a little tart after the kids go to bed. It’s my treat for a chaotic day survived.

Ingredients and Notes

Mini Pumpkin Pies are very simple to make, and requires few ingredients. As always, the full recipe is on the printable recipe card at the end of this post.

How to Make Pumpkin Pie Tarts

1. In a large bowl, beat the eggs with a whisk.
2. Add the remaining ingredients and blend until mixed
3. Spread out the tart shells onto a cookie sheet, you might need two
4. Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than 1/4 cup, so it’s a good way to keep them even and ensure you have enough filling for the shells
5. Bake at 375F for about 30 minutes or until crust starts to golden
6. Let cool and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.

Mini pumpkin pie tarts are easy to assemble, bake and enjoy – just don’t forget the whipped topping though. Always, whipped topping.

You don’t even need a food processor to make this recipe, just a large bowl will do.

You do have the choice to make your own pastry though and use your favorite homemade pie crust.

Myself, I buy frozen shells since I make so many tarts for the holiday season to have on hand when the need arrises.

Usually this time of year they are found on sale often, so buying them is too tempting, and less work!

You can also add some maple syrup and/or vanilla extract to the pumpkin filling as well. You know I’m all about preference when it comes to recipes!

Storage

Mini pumpkin pies are stored at room temperature for 2-4 hours, yet after this they do need to go into an airtight container and be kept cool in the fridge.

The nice thing is that it also helps keep the whipped topping intact.

Making mini tarts means they are enjoyed whenever, without having to cut into a large pie and then feel the pressure to use the leftovers right away.

All the same taste but with more convenience in mini pies form.

They even are great to serve with vanilla ice cream too.

Plus, it takes the pressure off in making one beautiful and impressive pie.

These tiny ones are simple to make and no-fail, and a great addition to your dessert table.

Many are hesitant to have dessert after a big holiday meal, yet with these, no can can pass up mini.

Aren’t they simply adorable?

Enjoy!