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Pumpkin Pie Egg Tarts

Pumpkin Pie Egg Tarts

  • Author: Amelia
  • Total Time: 45-50 minutes
  • Yield: 12 individual tarts 1x
  • Diet: Vegetarian

Description

Pumpkin Pie Egg Tarts combine the creamy, spiced flavors of traditional pumpkin pie with the tender, custard-like texture of classic egg tarts, all nestled in a flaky, buttery crust. These individual tarts are easy to make, perfect for festive autumn gatherings, portable snacks, or cozy afternoon treats. With simple pantry staples and customizable spices, they offer a delicious fusion of comforting fall flavors in a convenient, elegant pastry.

Ingredients

Scale

Crust

  • Store-bought or homemade pie crust (enough for 12 tart shells)

Filling

  • 1 cup pumpkin puree (preferably pure pumpkin puree, not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the crust: Press your pie crust dough evenly into a muffin tin or tartlet molds, making sure to cover all sides with neat edges. Chill the crusts in the refrigerator for 15-20 minutes to set and prevent shrinking during baking.
  2. Make the pumpkin filling: In a mixing bowl, whisk together the pumpkin puree, eggs, sugar, cinnamon, nutmeg, vanilla extract, salt, and heavy cream until the mixture is smooth and uniform in texture.
  3. Fill the tart shells: Pour the pumpkin filling into each chilled crust shell, filling about 3/4 full to allow room for the custard to rise slightly and avoid overflow.
  4. Bake: Place the filled tarts in a preheated oven at 350°F (175°C) and bake for 25-30 minutes or until the crusts turn golden brown and the filling is set but still has a slight jiggle in the center. Remove from oven and allow to cool to room temperature.
  5. Serve or chill: Enjoy the Pumpkin Pie Egg Tarts warm or chilled according to preference. They deliver a creamy, spiced pumpkin flavor wrapped in flaky pastry either way.

Notes

  • Chill the crusts before filling to minimize shrinking during baking.
  • Fill tart shells only about three-quarters full to prevent overflow as the custard rises.
  • Watch the bake time carefully to avoid cracking the filling or drying out the crust.
  • Use pure pumpkin puree instead of canned pumpkin pie filling for better control of sweetness and spices.
  • Heavy cream creates a richer, smoother custard than milk.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooled tarts individually wrapped for up to 2 months.
  • Reheat gently in a low oven at 300°F (150°C) for 10-15 minutes to maintain texture.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 tart
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 85 mg

Keywords: pumpkin pie egg tarts, pumpkin tarts, fall dessert, pumpkin custard tart, autumn egg tarts, easy pumpkin recipe

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Find it online: https://savortrack.com/pumpkin-pie-egg-tarts/