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.

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

Prep Time 25

Cook Time 30

Total Time 2 55

Servings 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.

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Nutrition