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Best Easy Mini Pumpkin Pie Tarts for Kids

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These adorable mini pumpkin pie tarts are the perfect kid-friendly Thanksgiving dessert. Made with simple ingredients and ready in under 40 minutes, they’re easy to hold, fun to eat, and disappear faster than a full-sized pie.

Ingredients

Scale
  • 1 package (14 ounces) refrigerated pie crusts (such as Pillsbury)
  • 1 tablespoon unsalted butter, melted
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • Whipped cream or coconut whipped cream (for serving, optional)
  • Ground cinnamon or nutmeg (for dusting, optional)
  • Mini chocolate chips or caramel drizzle (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Let the pie crust sit at room temperature for about 5 minutes.
  2. On a lightly floured surface, roll each pie crust to about 1/8-inch thickness.
  3. Using a 2.5-inch round cookie cutter or a small glass, cut out rounds from the rolled crust. Reroll scraps once to get about 24 rounds total. Press each round gently into the cups of a mini muffin tin, ensuring the crust comes up the sides evenly.
  4. Brush the crust edges with melted butter (optional but recommended).
  5. In a small bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Then whisk in the heavy cream until fully incorporated.
  6. Spoon the filling into each crust cup, filling almost to the top (leave about 1/8 inch of space).
  7. Bake for 18-22 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The crust should be golden brown.
  8. Let the tarts cool in the pan for 10 minutes, then carefully transfer them to a cooling rack to cool completely.
  9. Once completely cool, top each tart with whipped cream, a dusting of cinnamon, or other desired toppings. Serve at room temperature or slightly chilled.

Notes

Don’t overmix the filling to avoid cracks. Use room temperature ingredients for a smooth filling. Start checking for doneness at 18 minutes. Let tarts cool completely before removing from the tin. For a gluten-free version, use a gluten-free pie crust or make crustless tarts. For dairy-free, substitute heavy cream with full-fat coconut milk or oat cream. Tarts can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: mini pumpkin pie tarts, kid-friendly Thanksgiving dessert, easy pumpkin tarts, mini pumpkin pies, pumpkin pie bites

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