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Pumpkin Pie Egg Tarts

Pumpkin Pie Egg Tarts

Pumpkin Pie Egg Tarts combine creamy, spiced pumpkin pie filling with a crisp, flaky tart shell, offering a cozy fall-inspired dessert that’s easy to make and perfect for any occasion. These individual-sized tarts balance sweetness and spice beautifully, making them an irresistible treat for dessert lovers.

  • Total Time: 50 minutes
  • Yield: 8-10 tarts 1x

Ingredients

Scale

Crust

  • Pie crust dough: Ready-made or homemade, enough to line 8-10 tart molds

Filling

  • 1 cup pumpkin puree (fresh or canned pure pumpkin, not pie filling)
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 2 tablespoons brown sugar or maple syrup for richer sweetness

Instructions

  1. Prepare the crust: Roll out your pie crust dough on a lightly floured surface and cut into circles that fit your tart molds. Press the dough gently into each mold to form an even base and sides. Chill these in the fridge for 15 minutes to prevent shrinking during baking.
  2. Make the pumpkin filling: In a mixing bowl, whisk together pumpkin puree, eggs, heavy cream, sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt until smooth and well combined to create the creamy, spiced custard filling.
  3. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully heat while you finish assembling the tarts. Proper oven temperature is key to baking the crust and filling evenly.
  4. Fill the tart shells: Carefully spoon the pumpkin mixture into each chilled tart shell, filling about three-quarters full to leave room for gentle expansion during baking.
  5. Bake until set: Place the tarts on a baking sheet and bake for 25 to 30 minutes, or until the filling is just set and the crust is golden brown. Avoid overbaking to keep the custard silky smooth.
  6. Cool and enjoy: Remove the Pumpkin Pie Egg Tarts from the oven and let them cool on a rack. Serve slightly warm or at room temperature, optionally with a dollop of whipped cream or a dusting of powdered cinnamon.

Notes

  • Chill your tart shells to maintain flaky texture and prevent shrinking during baking.
  • Use room temperature ingredients for a smooth, evenly set filling.
  • Don’t overfill tart shells to prevent overflow and messy baking.
  • The filling should be set but slightly jiggly in the center when done; residual heat will finish cooking it.
  • Use fresh ground cinnamon and nutmeg for the best flavor.
  • Adjust sugar levels based on sweetness of pumpkin puree and personal taste.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free option available

Nutrition

  • Serving Size: 1 tart
  • Calories: 220
  • Sugar: 14g
  • Sodium: 110mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: pumpkin pie, egg tarts, autumn dessert, pumpkin spice dessert, fall treats, homemade pie, easy dessert, holiday dessert