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Mini Pumpkin Tarts

Pumpkins and fall go hand in hand. The crisp air with the leaves turning colour and everything becoming orange is the hallmark statement that fall is here. It’s also harvest season and all the vegetables are ready to be picked. Delicious pumpkin pies are just one of the many wonderful treats to enjoy this autumn. Pumpkins are packed with nutrition and the puree can be incorporated into multiple meals for added benefits. Pumpkin pie oatmeal, anyone? Starting your day off with a vegetable is a great start to the day.

We are sneakily adding a vegetable into the kids cooking class. Flavoured with cloves and nutmeg with an easy to make pie crust – this recipe can be made again and again. We use canned pumpkin for convenience, however if you have an instant pot pressure cooker, you could steam a whole pumpkin (one that fits, of course!) and the peel will come off, making the job significantly more easier, then peeling it by hand!

and on to the recipe…

Rating: 4 out of 5.


2 cups all-purpose flour

1/2 cup sugar

1/2 tsp salt

3/4 cups unsalted butter , cut into pieces

1 egg yolk


1 1/4 cups canned pumpkin

1/3 cup sugar

1/2 tsp salt

2 tbsp packed dark brown sugar

3/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves


3/4 cup 35% whipping cream


  1. Preheat oven to 350F.
  2. Combine flour, sugar and salt in a bowl and stir until blended. Add butter and work with your fingers or a pastry cutter until butter is the size of small peas. Add egg yolk and work with your fingers until dough begins to come together. Knead dough in bowl until it becomes a ball.
  3. Transfer to counter, shape into a thick and uniform rope of dough and cut into 12 equal pieces. Flatten each piece with your fingers, transfer to a well of a muffin tin and press with your fingers to fill the muffin well with an even layer that comes all the way up the sides.
  4. Combine pumpkin, sugars, salt and spices in a bowl. Add eggs and whisk until uniform. Add whipping cream and whisk until fully combined. Transfer to a liquid measuring cup. Pour filling into prepared shells until almost full.
  5. Bake 28 to 30 min, or until filling is set and edges of crust are golden. Cool completely in pan then run a knife around the tart edges to loosen, gently tip pan on its side, and use knife as a lever to remove tarts.

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