Mini Pumpkin Tarts

Mini pumpkin tarts with a spiced gingersnap crust that bridge pumpkin pie season and gingerbread season in one easy dessert. A little Thanksgiving, a little Christmas, no sides taken.

Mini Pumpkin Tarts for the Thanksgiving-to-Christmas Stretch

I like to think of my mini pumpkin tarts as living in the in-between, a dessert with one foot in two seasons. They’re perfect for the Christmas-obsessed types who want a taste of gingerbread but are being dragged through pumpkin patches and Thanksgiving pies first. You know who you are.

The gingersnap crust is your loophole (your portal), that first bite that tastes like the gingerbread man showed up early, but the pumpkin filling keeps everyone at the table happy. It’s basically holiday multitasking in tart form and keeps the Thanksgiving purists happy in the most diplomatic way.

Why I Love This Recipe

• Feels like a shortcut, tastes like tradition.
• Pumpkin at the front, gingerbread in the wings.
• Perfect for October, November, and December.
• They’re cute.

How to Make Mini Pumpkin Tarts

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Pulse gingersnaps in a food processor until fine and sandy. Stir the crumbs with sugar and melted butter until evenly moistened. Press into 4-inch (10 cm) tart pans with removable bottoms, using a measuring cup to pack and smooth.
• Step Two (bake and cool)
  Bake the crusts at 350°F (177°C) for 7 minutes until lightly fragrant and set. Cool so the butter firms up and the crust holds together.
• Step Three (mix the filling)
  Whisk the egg, sugar, salt, cinnamon, ginger, and cloves in a bowl. Add the evaporated milk and pumpkin purée until smooth and pourable. You’re aiming for a mixture that pours easily but still feels a little thick, like custard before baking. Same viscosity as my pumpkin chai pots de crème before they are set in a water bath.              
• Step Four (fill and bake)
  Pour the filling into cooled crusts and bake about 25 minutes, until the centers are set with a slight jiggle. The filling will puff up a bit while baking, then settle as it cools, totally normal.
• Step Five (chill and serve)
  Cool on a rack, then chill 2 hours or overnight. Once they’re cold, pop the tarts out of their pans and finish with a big spoonful of whipped cream.

Storage and Freezing

Here’s how to keep these individual pumpkin pies tasting fresh after the party’s over.

• In the fridge: Cover and refrigerate for up to 3 days. The pumpkin filling stays creamy and the gingersnap crust keeps its texture when stored cold.
• For leftovers: Slide any extras into an airtight container and keep them cold. Skip stacking if they’re topped with whipped cream.
• In the freezer: Freeze the tarts (without whipped cream) on a baking sheet until firm, then move them to a sealed container or freezer bag. They’ll keep about 2 months. Let them thaw in the fridge overnight before serving.

FAQs

• Can I use a graham cracker crust instead of gingersnaps?
  You can. It changes the flavor, though, with less spice and more sweetness. The texture holds up fine either way, but the gingersnap crust gives these mini pumpkin tarts that hint of gingerbread that makes them feel seasonal.
• How will I know when the pumpkin filling is done baking?
  The edges should look set, and the center should have a slight jiggle when you nudge the pan. If the surface cracks, they’ve gone a bit too long, but the flavor won’t suffer.
• What if the pumpkin filling cracks while baking?
  It happens, especially if the oven runs a little hot or the tarts stay in too long. Just let them cool, chill as usual, and cover the top with whipped cream. No one will ever know.
• Can I make these tarts in a muffin tin?
  No, you really want a tart pan with a removable bottom so they slide out easily. Otherwise you’ll be digging them out and disrupting the crust. If a muffin tin is your only option, consider making my mini pumpkin pies that work perfectly in a muffin tin, but use refrigerated pie dough.
• Can I make these mini pumpkin tarts without whipped cream?
  Yes. They’re plenty rich on their own, but a little cinnamon dusted on top or a spoon of lightly sweetened sour cream adds a nice finish.

More Ways to Use Pumpkin Purée Beyond the Pie

Pumpkin purée isn’t just pie filling. These recipes give that can a whole new job description.

• Pumpkin Cheesecake Dip – Scoopable, creamy, and simple.
• Pumpkin Tiramisu – No bake, coffee-kissed layers.
• Two-Ingredient Pumpkin Cake – Spice cake, apple cider glaze.

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Print Recipe

5 from 4 votes

Mini Pumpkin Tarts

Mini pumpkin tarts with a spiced gingersnap crust that bridge pumpkin pie season and gingerbread season in one easy dessert. The creamy pumpkin filling sets perfectly after chilling, and the gingersnap crust adds a warm spice that fits anywhere between Thanksgiving and Christmas.

Prep Time25 minutes mins

Cook Time30 minutes mins

2 hours hrs

Total Time2 hours hrs 55 minutes mins

Course: Dessert

Cuisine: American

Keyword: canned pumpkin recipes, Christmas pumpkin dessert, gingersnap crust pumpkin tarts, holiday pumpkin dessert, individual pumpkin pies, make-ahead pumpkin dessert, Mini Pumpkin Tarts, pumpkin purée recipe, pumpkin tart recipe, Thanksgiving pumpkin dessert

Servings: 6 mini tarts

Calories: 410kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For consistency and to press and smooth the crust evenly.
• mixing bowls For making the pumpkin filling.
• food processor To pulse the gingersnap cookies into crust.
• whisk To combine the custard filling.
• 6 mini tart pans (4-inch / 10 cm) With removable bottoms.

Ingredients

• cooking spray

Gingersnap Crust:

• 2 cups (200 g) ginger snaps cookie crumbs (or graham cracker or other favorite cookie)
• 3 tbsps (38 g) granulated sugar
• 6 tbsps (85 g) unsalted butter melted

Filling:

• 1 large egg
• ½ cup (100 g) granulated sugar
• ¼ tsp (1.5 g) table salt
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground cloves
• ¾ cup (180 ml) evaporated milk whole
• ½ can (7.5 oz / 213 g) pumpkin purée

Garnish:

• whipped cream

Instructions

• Preheat the oven to 350°F (177°C). Lightly coat 4-inch (10 cm) mini tart pans with removable bottoms with cooking spray.
  cooking spray
• For the crust, place the gingersnap cookies in a food processor and pulse into fine crumbs until you have 2 cups (200 g).
  2 cups (200 g) ginger snaps cookie crumbs
• Transfer the crumbs to a medium bowl and stir in the granulated sugar and melted butter until evenly moistened.
  3 tbsps (38 g) granulated sugar, 6 tbsps (85 g) unsalted butter
• Divide the mixture evenly among the tart pans, pressing it firmly into the bottoms and up the sides. Use the bottom of a measuring cup to create a compact, uniform crust.
• Set the pans on a baking sheet and bake for 7 minutes, or until the crusts are lightly fragrant and set. Remove from the oven and let cool slightly.
• For the filling, lightly whisk the egg in a medium bowl, then add the granulated sugar, salt, cinnamon, ginger, and cloves.
  1 large egg, ½ cup (100 g) granulated sugar, ¼ tsp (1.5 g) table salt, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground cloves
• Whisk in the evaporated milk and pumpkin purée until smooth and fully combined.
  ¾ cup (180 ml) evaporated milk, ½ can (7.5 oz / 213 g) pumpkin purée
• Pour the filling into the cooled crusts, dividing it evenly among the tart pans. Place the filled tarts on a baking sheet and bake for about 25 minutes, or until the filling is set but still slightly jiggly in the center. The filling will puff slightly as it bakes, then settle as it cool
• Transfer the tarts to a wire rack and let cool completely at room temperature.
• Once cooled, refrigerate for at least 2 hours or overnight to allow the filling to firm.
• Carefully remove the chilled tarts from their pans before serving. Top each tart with whipped cream.
  whipped cream

Notes

• You’ll need about 32–36 gingersnap cookies (roughly 2 ½ to 3 sleeves, depending on brand and thickness) to get 2 cups (about 200 g) of fine crumbs once crushed.
• Store-bought gingersnaps (like Nabisco or Anna’s) → ~16–18 cookies per cup of crumbs
• Homemade or thicker cookies → closer to 12–14 cookies per cup
• Bake and chill the tarts up to two days ahead.
• Use 100% pure pumpkin, not pie filling.
• The gingersnap crust can also be made with graham crackers for a milder flavor.
• The filling will puff slightly while baking and settle as it cools.
• I find that homemade whipped cream is always the best. I personally like using a piping bag with a large open star tip for a decorative touch, but you can also just dollop it on with a spoon. If you're short on time, store-bought whipped cream is a quick and convenient alternative.
• Whipped Cream Recipe: Whip heavy cream for about 1 minute until soft peaks form. Then, add 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract. Continue beating for another 2 minutes, or until it reaches a pipeable consistency, but be careful not to overbeat.

 

If you’re making these mini pumpkin tarts, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Mini Pumpkin Tarts

Amount Per Serving (185 g)

Calories 410 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 80mg27%

Sodium 200mg9%

Potassium 220mg6%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 31g34%

Protein 7g14%

Vitamin A 5600IU112%

Vitamin C 2mg2%

Calcium 110mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Mini Pumpkin Tarts? I’d love to hear how they turned out — leave a comment below and let me know.

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