Halloween Mini Pumpkin Tarts

Name: Halloween Mini Pumpkin Tarts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: United States
Ingredients: 2 pie dough (all-butter, ready-rolled); 300 g of pumpkin puree; 2 eggs (at room temperature); 120 ml of heavy cream; 70 g of turbinado sugar; 1,5 tsp of pumpkin spice; 1 tsp of vanilla extract; 1 pinch of salt; 1 egg yolks; 1 tsp of water; 60 g of whipped cream; 1 pinch of ground cinnamon

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The Halloween mini pumpkin tart reinvents the American pumpkin pie in festive, playful individual portions. Filled with a creamy, gently spiced custard and topped with a carved face or whipped cream, these treats delight kids and adults alike at the October 31 afternoon snack.

Total time: 55 min
Prep: 30 min
Cook: 25 min
Rest: 30 min
Difficulty: Medium
Per person: €1.08

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

300kcal

Protein5 g7%
Carbs33 g45%
Fat16 g49%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To carve the faces easily without warping the dough, put the cut-out rounds in the freezer for 10 minutes before cutting into them with a very sharp knife.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 months cooked, individually wrapped in plastic wrap and then in a freezer bag. Thaw in the fridge before reheating.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge. The whipped cream should be added right before serving.

Making ahead : Can you make it the day before?

Yes

The pumpkin puree can be prepared the day before. The baked tarts can be prepared the day before for the next day.

Reheating : How do you reheat it?

Oven at 150°C for 10-15 minutes to bring back a warm texture without drying out the dough. Microwave possible but softens the dough.

Variations

Replace the pumpkin with butternut squash or kabocha puree for a naturally milder flavor.
Use a sweet shortcrust flavored with orange zest for an even more indulgent crunch.
Offer a dairy-free version by using plant-based coconut cream to bind the filling.

Mistakes to avoid

Using a homemade puree that is too runny, which would make the tart base soggy instead of keeping it crisp.
Overfilling the molds, which would make the filling spill out through the carved eyes during baking.
Handling the tartlets while still hot, at the risk of breaking the delicate dough lids.

Frequently asked questions

Can you use homemade pumpkin puree?

Yes, roast the flesh in the oven then blend it finely. Carefully drain the resulting puree in a fine strainer for 30 minutes to remove the excess water before mixing it in.

What if you don't have pumpkin spice?

You can make your own blend by combining one teaspoon of ground cinnamon with a quarter teaspoon each of ground ginger and nutmeg and a pinch of clove.

How do you know when the pumpkin filling is cooked?

The center of the tartlet should be set but slightly jiggly when you shake the pan. The filling will finish setting naturally as it cools on a rack.

Can you brush the dough with milk instead of egg?

Milk gives a light color, but egg yolk beaten with a little water remains ideal for a shiny, deeply golden surface on the Jack-o'-lantern faces.