Introduction
Mini pumpkin tarts deliver all the cozy flavor of pumpkin pie in a single, satisfying bite. They’re perfect for parties, bake sales, and holiday tables—easy to plate, quick to serve, and even quicker to disappear. Below you’ll find 24 craveable variations, each with simple ingredients, clear steps, and helpful tips so your tarts bake up creamy, set, and picture-ready.
1. Classic Mini Pumpkin Tarts
Creamy, spiced, and timeless—this is the bite-size pumpkin tart you’ll make on repeat.
Ingredients
- 1 cup pumpkin purée
- ½ cup heavy cream
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 12 mini tart shells (2–2½ inch), par-baked
Instructions
- Preheat oven to 350°F (175°C).
- Whisk pumpkin, cream, sugar, egg, vanilla, spices, and salt until smooth.
- Spoon into shells, filling almost to the top.
- Bake 18–20 minutes, until centers are just set with a slight wobble.
- Cool 30 minutes; chill 1 hour for clean slices.
How to Serve It
Top with whipped cream and a pinch of cinnamon. Keep chilled until serving.
2. Maple Pumpkin Tarts
Pure maple syrup adds cozy sweetness and a beautiful shine.
Ingredients
- 1 cup pumpkin purée
- ⅓ cup pure maple syrup
- ⅓ cup heavy cream
- 1 large egg
- ½ tsp cinnamon
- ⅛ tsp cloves
- Pinch of salt
- 12 par-baked mini tart shells
Instructions
- Heat oven to 350°F (175°C).
- Whisk all ingredients until silky.
- Fill shells and bake 17–19 minutes.
- Lightly brush warm tops with 1–2 tsp maple syrup for gloss.
How to Serve It
Finish with chopped toasted pecans.
3. Mini Pumpkin Cheesecake Tarts
Cheesecake tang meets pumpkin spice for a rich, smooth bite.
Ingredients
- 8 oz (226 g) cream cheese, softened
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp pumpkin pie spice
- ½ tsp vanilla
- 12 mini graham tart shells
Instructions
- Preheat to 325°F (165°C).
- Beat cream cheese and sugar until smooth; mix in pumpkin, egg, spice, vanilla.
- Fill shells; bake 18–20 minutes, edges set, centers soft.
- Cool; chill 2 hours.
How to Serve It
Pipe whipped cream and sprinkle crushed graham crumbs.
4. Pumpkin Pecan Mini Tarts
Crunchy pecans add texture to the silky filling.
Ingredients
- 1 cup pumpkin purée
- ¼ cup brown sugar
- ⅓ cup evaporated milk
- 1 large egg
- ¾ tsp cinnamon
- Pinch of salt
- ¼ cup chopped toasted pecans
- 12 par-baked mini tart shells
Instructions
- Oven at 350°F (175°C).
- Whisk pumpkin, sugar, milk, egg, cinnamon, salt.
- Divide into shells; sprinkle pecans.
- Bake 18 minutes; cool on rack.
How to Serve It
Warm caramel drizzle takes these over the top.
5. Vegan Pumpkin Mini Tarts
Ultra-creamy and plant-based with a gentle coconut note.
Ingredients
- 1 cup pumpkin purée
- ½ cup full-fat coconut milk (well-shaken)
- ¼ cup maple syrup
- 1 tbsp cornstarch
- ½ tsp cinnamon
- Pinch of salt
- 12 vegan mini tart shells
Instructions
- Preheat to 350°F (175°C).
- Whisk all ingredients smooth.
- Fill shells; bake 18–20 minutes until set.
- Cool completely; chill 1 hour.
How to Serve It
Top with coconut whipped cream and toasted coconut.
6. Pumpkin Chai Mini Tarts
Cardamom, ginger, and cinnamon bring café vibes.
Ingredients
- 1 cup pumpkin purée
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 large egg
- 1 tsp chai spice blend
- Pinch of salt
- 12 par-baked mini tart shells
Instructions
- Heat oven to 350°F (175°C).
- Whisk ingredients; fill shells.
- Bake 17–19 minutes until just set.
- Cool and chill.
How to Serve It
Add a tiny star anise or cardamom pod for garnish (remove before eating).
7. Cinnamon Streusel Pumpkin Minis
Crunchy topping meets creamy center for perfect contrast.
Ingredients
Filling
- 1 cup pumpkin purée
- ⅓ cup evaporated milk
- ¼ cup sugar
- 1 egg
- ¾ tsp cinnamon
- Pinch of salt
Streusel - ¼ cup flour
- 2 tbsp cold butter, cubed
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 12 par-baked mini tart shells
Instructions
- Oven at 350°F (175°C).
- Whisk filling; divide into shells.
- Rub streusel ingredients to coarse crumbs; sprinkle on top.
- Bake 18–20 minutes; cool.
How to Serve It
A thin vanilla glaze adds a pretty finish.
8. Pumpkin Caramel Minis
Silky pumpkin under a thin layer of salted caramel.
Ingredients
- 1 cup pumpkin purée
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 egg
- ½ tsp pumpkin pie spice
- Pinch of salt
- ¼ cup warm caramel sauce, plus extra
- 12 par-baked mini tart shells
Instructions
- Bake filling at 350°F (175°C) for 16–18 minutes.
- Spoon 1 tsp warm caramel over each while still warm.
- Cool; add a few salt flakes.
How to Serve It
Finish with micro-plane orange zest for aroma.
9. Classic Pumpkin Pie Mini Tarts
Everything you love about pumpkin pie in party size.
Ingredients
- 1 cup pumpkin purée
- ½ cup evaporated milk
- ¼ cup sugar
- 1 egg
- 1 tsp pumpkin pie spice
- Pinch of salt
- 12 par-baked mini tart shells
Instructions
- Preheat 350°F (175°C).
- Whisk all ingredients; fill shells.
- Bake 18–20 minutes until set.
- Cool completely.
How to Serve It
Pipe whipped cream; dust with nutmeg.
10. Pumpkin Chocolate Ganache Minis
Bittersweet chocolate adds a luxe layer.
Ingredients
Filling
- 1 cup pumpkin purée
- ¼ cup sugar
- ½ cup heavy cream
- 1 egg
- ½ tsp cinnamon
Ganache - 3 oz dark chocolate, chopped
- ¼ cup hot heavy cream
- 12 par-baked mini tart shells
Instructions
- Bake filling at 350°F (175°C) 16–18 minutes; cool.
- Stir hot cream into chocolate; rest 2 minutes; whisk smooth.
- Spoon ganache over cooled tarts; chill 30–45 minutes.
How to Serve It
Top with chocolate curls or cacao nibs.
11. Pumpkin Mascarpone Minis
Mascarpone brings extra silkiness and a mellow finish.
Ingredients
- ¾ cup pumpkin purée
- ½ cup mascarpone, room temp
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla
- Pinch of cinnamon
- 12 par-baked shells
Instructions
- Oven 350°F (175°C).
- Blend until smooth; fill shells.
- Bake 17 minutes; cool and chill.
How to Serve It
Honey drizzle and crushed pistachios look gorgeous.
12. Pumpkin Ginger Minis
Fresh ginger brightens the cozy spice.
Ingredients
- 1 cup pumpkin purée
- ⅓ cup cream
- ¼ cup brown sugar
- 1 egg
- ½ tsp ground ginger
- ¼ tsp cinnamon
- Pinch of salt
- 12 shells; candied ginger for topping
Instructions
- Heat to 350°F (175°C).
- Whisk filling; bake 18 minutes.
- Top with a few candied ginger bits; cool.
How to Serve It
Great with hot tea or ginger latte.
13. Whipped Cream Rosette Minis
A simple piping bag turns minis into showpieces.
Ingredients
- 1 cup pumpkin purée
- ½ cup evaporated milk
- ¼ cup sugar
- 1 egg
- ¾ tsp cinnamon
- Pinch of salt
- 12 par-baked shells
- 1 cup cold heavy cream + 1 tbsp powdered sugar (topping)
Instructions
- Bake filling at 350°F (175°C) 18–20 minutes.
- Whip cream with sugar to medium peaks.
- Cool tarts; pipe rosettes.
How to Serve It
Finish with a tiny cinnamon pinch.
14. Pumpkin Coconut Minis
Coconut milk makes the filling lush and fragrant.
Ingredients
- 1 cup pumpkin purée
- ½ cup coconut milk
- ¼ cup sugar
- 1 egg
- ½ tsp cinnamon
- Pinch of salt
- 12 shells
- ¼ cup toasted coconut, for topping
Instructions
- Oven 350°F (175°C).
- Combine; fill shells; bake 18–20 minutes.
- Cool; add toasted coconut.
How to Serve It
Chill 1 hour before serving for clean bites.
15. Mini Pumpkin Meringue Tarts
Light, toasted meringue adds elegance.
Ingredients
Filling
- 1 cup pumpkin purée
- ⅓ cup cream
- ¼ cup sugar
- 1 egg
- ½ tsp pumpkin pie spice
Meringue - 2 egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar
- 12 shells
Instructions
- Bake filling at 350°F (175°C) 16–18 minutes; cool 10 minutes.
- Whip whites with cream of tartar; stream in sugar to stiff peaks.
- Pipe on tarts; torch until golden (or 450°F/230°C 2–3 minutes watching closely).
How to Serve It
Best the same day for crisp peaks.
16. Pumpkin Toffee Crunch Minis
Crunchy toffee meets creamy pumpkin—textural bliss.
Ingredients
- 1 cup pumpkin purée
- ½ cup cream
- ¼ cup brown sugar
- 1 egg
- ½ tsp cinnamon
- Pinch of salt
- 3 tbsp crushed toffee bits
- 12 shells
Instructions
- Oven 350°F (175°C).
- Mix filling; bake 17–19 minutes.
- Sprinkle toffee while warm; cool.
How to Serve It
Drizzle with melted chocolate if you like.
17. Mini Pumpkin Crème Brûlée Tarts
A brûléed finish adds café-style charm.
Ingredients
- 1 cup pumpkin purée
- ½ cup heavy cream
- ¼ cup sugar (filling)
- 1 egg
- ½ tsp vanilla
- 2–3 tbsp superfine sugar (topping)
- 12 shells
Instructions
- Bake filling at 325°F (165°C) 18–20 minutes until set.
- Chill 1 hour.
- Sprinkle thin sugar layer; torch to amber glass.
How to Serve It
Crack and serve immediately.
18. Pumpkin Espresso Minis
Coffee depth balances pumpkin sweetness.
Ingredients
- 1 cup pumpkin purée
- ⅓ cup evaporated milk
- ¼ cup sugar
- 1 egg
- 1 tsp instant espresso powder
- ½ tsp cinnamon
- 12 shells
- Glaze: ½ cup powdered sugar + 1–2 tbsp strong espresso
Instructions
- Oven 350°F (175°C).
- Mix filling; bake 17–18 minutes; cool.
- Whisk glaze; drizzle.
How to Serve It
Add micro-grated dark chocolate.
19. Pumpkin Walnut Minis
Toasted walnuts bring nutty crunch.
Ingredients
- 1 cup pumpkin purée
- ⅓ cup cream
- ¼ cup brown sugar
- 1 egg
- ½ tsp cinnamon
- Pinch of salt
- ¼ cup toasted walnuts, chopped
- 12 shells
Instructions
- Preheat 350°F (175°C).
- Whisk filling; divide into shells.
- Sprinkle walnuts; bake 18–20 minutes.
How to Serve It
Honey drizzle plays well with the walnuts.
20. Pumpkin Spice Latte Minis
Pumpkin spice with a gentle coffee lift.
Ingredients
- 1 cup pumpkin purée
- ½ cup half-and-half
- ¼ cup sugar
- 1 egg
- ½ tsp pumpkin pie spice
- ½ tsp instant coffee
- 12 shells
- Glaze: ½ cup powdered sugar + 1–2 tbsp milk + pinch cinnamon
Instructions
- Oven 350°F (175°C).
- Blend filling; bake 17–19 minutes; cool.
- Glaze; let set 10–15 minutes.
How to Serve It
Top with tiny chocolate-covered espresso beans.
21. Caramelized Pumpkin Butter Minis
Cooked-down pumpkin butter intensifies flavor.
Ingredients
- ¾ cup pumpkin butter (store-bought or homemade)
- ¼ cup pumpkin purée
- 2 tbsp cream
- 1 egg
- 12 shells
Instructions
- Oven 350°F (175°C).
- Whisk everything smooth; fill shells.
- Bake 16–18 minutes until just set and glossy.
- Cool fully.
How to Serve It
A pinch of flaky salt balances the sweetness.
22. Pumpkin Ricotta Minis
Ricotta keeps the filling feather-light.
Ingredients
- ¾ cup pumpkin purée
- ½ cup ricotta (whole milk), well drained
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla
- ¼ tsp cinnamon
- 12 shells
Instructions
- Preheat 350°F (175°C).
- Blend until very smooth; fill shells.
- Bake 17–19 minutes; cool and chill.
How to Serve It
Finish with warm honey and crushed pistachios.
23. Pumpkin Almond Minis
Almond extract and toasted nuts add bakery charm.
Ingredients
- 1 cup pumpkin purée
- ⅓ cup cream
- ¼ cup sugar
- 1 egg
- ¼ tsp almond extract
- ½ tsp cinnamon
- 2 tbsp sliced almonds, toasted
- 12 shells
Instructions
- Oven 350°F (175°C).
- Whisk filling; bake 17–18 minutes.
- Glaze lightly (powdered sugar + milk) and add almonds.
How to Serve It
Pair with almond milk latte or black tea.
24. Brown Sugar Pumpkin Minis
Brown sugar and a touch of molasses bring depth and warmth.
Ingredients
- 1 cup pumpkin purée
- ½ cup heavy cream
- ⅓ cup brown sugar, packed
- 1 tbsp molasses
- 1 egg
- ¾ tsp cinnamon
- ¼ tsp ginger
- Pinch of salt
- 12 shells
Instructions
- Heat to 350°F (175°C).
- Whisk ingredients until glossy.
- Fill shells; bake 18–20 minutes.
- Cool 30 minutes; chill 45 minutes.
How to Serve It
A tiny pat of whipped cream and a sprinkle of turbinado sugar looks great.
Conclusion
With these 24 bite-size recipes, your dessert table gets all the pumpkin comfort in easy-to-serve portions. Pick a few favorites for your next gathering or bake a mixed platter so everyone can sample different toppings and textures. Save this list, share it with friends, and enjoy pumpkin season one perfect little tart at a time.
