This streusel-topped recipe for mini pumpkin pies is the perfect fall dessert – buttery crust, pumpkin pie filling, and cinnamon crumb topping.
Pumpkin Spice is a Fall favorite. From Lattes to Pumpkin Spice Sticky Buns to these delicious mini pies, indulge yourself in the season’s best flavors.
Pumpkin Spice At Its Finest
From late summer until Thanksgiving, pumpkin spice takes over our stores. I kid you not – I saw pumpkin spice body wash the other day!
Listen, I’m crazy about pumpkin spice just as much as the next girl, but am I the only one who thinks body wash is one step too far? I don’t know about you, but I don’t want to get out of the shower smelling like a pumpkin pie.
I’m kicking off this year’s pumpkin craze with these amazing Pumpkin Streusel Tarts. Last year, I posted my Pumpkin Pie Sticky Buns, and they have been so popular I wasn’t sure how to compete, but these tarts are fabulous!
Watch How to Mini Pumpkin Pies
Why This Recipe Works
- The pumpkin spice pie filling and buttery cinnamon crumb topping make a scrumptious flavor profile.
- The flaky crust filled with the contrasting soft filling and crunchy topping creates a wonderful range of textures.
Is canned pumpkin the same as pumpkin purée?
Canned pumpkin is simply cooked and sometimes spiced and sweetened before canning. While pumpkin puree is usually fresh pumpkin that’s cooked and pureed.
I made this recipe using both canned and fresh pumpkin, and with all of the spice, the pumpkin flavor came through wonderfully with both.
One thing to remember with canned Pumpkin is that it often comes sweetened, so look at the ingredients on the label and taste. You may want to adjust the recipe accordingly if it seems quite sweet.
If you want to use fresh pumpkin, ensure you know what you’re doing, as it can be quite watery if not done well. See this article from Breads from Anna for some great advice on making your own.
Homemade Crust vs. Store Bought
These tarts are really simple to make. Â If you buy a ready-made crust, it would take no time at all, but I promise the homemade crust is worth the added effort!
For more details on making homemade pie crust, see my post on how to make pie crust.
How To Make Mini Pumpkin Pies
Start with rolling the dough to a ¼ inch thick. Cut the dough using a cookie cutter slightly larger than your cupcake sections in a cupcake pan.
Place the circles into the sections of the pan, chill for 20 minutes and dock with a fork.
To make the filling, start by melting butter in a pan over medium heat. Add brown sugar, cinnamon, nutmeg, ground cloves, flour, and pumpkin.
Add the condensed milk and egg and mix until smooth.
Heat and whisk until the mixture starts to bubble. Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To make the topping, start by adding both sugars, cinnamon, and salt into a medium mixing bowl. Mix together until combined. Add melted butter.
Stir to blend and set aside.
Spoon the filling into the tart shells.
Cover with the crumb topping and bake.
Enjoy warm or cooled.
Erren’s Top Tips
- Use Fresh Grated Nutmeg to give your Pumpkin Spice an extra kick
- Be Sure to Preheat the Oven for evenly cooked tarts with a flaky crust and good texture.
- Serve with stabilized whipped cream or vanilla bean ice cream to thrill the kids.
Variations
Try substituting the pumpkin for candied yams, butternut squash, or sweet potato for an all-new tart.
FAQs
Store in an airtight container in the refrigerator for up to three days.
Pumpkin tarts can be frozen, although some integrity and texture may be affected. The filling may separate slightly and the crust might get soggy.
To freeze, wrap tightly in plastic wrap and foil or place in a freezer bag. These tarts can be frozen for up to two months. Thaw in the refrigerator.
If you don’t have pumpkin spice, mix 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ? teaspoon of ground cloves.
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Let’s Make
Mini Pumpkin Pies
Homemade Pumpkin mini pies flavored with fall spices and baked in tart shells, piled high with fabulous cinnamon sugar streusel.
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Prevent your screen from going dark
Instructions
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Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
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Using a 5-inch cookie cutter, press out twelve circles and line 12 sections of a muffin pan with the discs.Â
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Chill in the pan another 20 minutes.
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Preheat the oven to 350F/180C
To prepare the filling:
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In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter, egg, and flour. Whisk until the mixture starts to bubble.
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Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To prepare the topping:
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Mix both sugars, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
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Add flour and mix with a fork until moist clumps form. Set aside.
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Using a tablespoon, add a heaping spoonful of the filling into each tart shell and then crumble the topping evenly over each tart.
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Bake for 25-30 minutes or until the crust is golden brown, remove and allow to cool to room temperature before serving.
Tips + Notes
- Use Fresh Grated Nutmeg to give your Pumpkin Spice an extra kick.
- Be Sure to Preheat the Oven for evenly cooked tarts with a flaky crust and good texture.
Nutrition Information:
Calories: 410 (21%)| Carbohydrates: 52g (17%)| Protein: 4g (8%)| Fat: 20g (31%)| Saturated Fat: 13g (81%)| Cholesterol: 68mg (23%)| Sodium: 485mg (21%)| Potassium: 122mg (3%)| Fiber: 1g (4%)| Sugar: 29g (32%)| Vitamin A: 2230IU (45%)| Vitamin C: 0.7mg (1%)| Calcium: 67mg (7%)| Iron: 1.7mg (9%)
Nutritional Data Disclaimer
Update Notes:Â This post was originally published on Nov 11, 2017, but was republished with new photos, step by step instructions, cooking tips, and a video in November of 2022.
