This collection of tiny pumpkin tarts is my favorite way to celebrate the quiet, cozy moments of Thanksgiving. I discovered this compact version of the classic pumpkin pie one chilly November when I wanted dessert that was easy to share and required no slicing drama. The first bite, warm and spiced, reminded me of childhood afternoons when the whole house smelled of cinnamon and maple. These little delights are all about balance the custard is silky, the spices are warm but not overpowering, and the crust offers a delicate, buttery frame. They are ideal for passing plates at a crowded table or for a calm dessert after a long, laughter filled meal.

I treasure the ritual of making them they feel festive yet approachable. Because they are small, there is room to experiment with toppings and finishes one year I tried candied pecans, another year a drizzle of salted caramel. The recipe below is the version that lives on my table every Thanksgiving the spices are measured to highlight the pumpkin without masking it and the texture sets firm enough to hold but soft enough to give on the first fork press. For families with kids or guests who prefer smaller portions, these are perfect. They are fast to assemble, bake uniformly, and deliver that full pie experience in one tidy bite.

Ingredients

• Pumpkin puree: One cup of plain pumpkin puree, not pumpkin pie filling, offers natural sweetness and a smooth texture. Look for 100 percent pumpkin or roast your own for the deepest flavor. Canned purée brands that perform reliably include Libby's and private label 100 percent pumpkin.
• Brown sugar: Half a cup of packed brown sugar adds molasses notes and moisture. Dark brown sugar will yield a richer, slightly deeper caramel tone while light brown keeps it more delicate.
• Granulated sugar: One quarter cup of granulated sugar balances the brown sugar and helps the custard set. Use standard white sugar and measure by spooning into the cup for consistent results.
• Warm spices: One teaspoon cinnamon, half teaspoon nutmeg and quarter teaspoon cloves create the cozy profile classic to pumpkin desserts. If you have freshly grated nutmeg use it sparingly for maximum aroma.
• Eggs: Two large eggs provide structure and silkiness to the filling. Room temperature eggs incorporate more evenly and yield a smoother custard.
• Heavy cream: Half a cup of heavy cream makes the filling lush and creamy. For a lighter version you can use half-and-half but expect a slightly softer texture.
• Mini pie crusts: One package of ready made mini pie crusts keeps this simple. Choose frozen or refrigerated shells with about two to three inch diameter cups. Brands like Keebler or store fresh pastry work well.
• Whipped cream: For topping prepare fresh whipped cream or use a high quality canned variety. A small dollop brightens the spices and adds a cool contrast to warm filling.

Instructions

Preheat oven:Preheat the oven to 350 degrees Fahrenheit which is 175 degrees Celsius. This temperature allows the custard to set gently without curdling the eggs. Place the oven rack in the center position for even heat circulation.Combine dry ingredients and pumpkin:In a medium mixing bowl add one cup pumpkin puree, half cup packed brown sugar and quarter cup granulated sugar along with one teaspoon cinnamon, half teaspoon nutmeg and quarter teaspoon ground cloves. Stir until the sugars are distributed and the spices are evenly mixed through the pumpkin. This step ensures each bite has a consistent spice profile.Add eggs and cream:Beat two large room temperature eggs in a small bowl then pour into the pumpkin mixture. Add half cup heavy cream and whisk until completely smooth and glossy. Scrape the bowl sides with a rubber spatula to incorporate any pockets of sugar. The mixture should be pourable but not watery.Prepare crusts and fill:Arrange the mini pie crusts on a rimmed baking tray to contain any spills. Using a small spoon or a two tablespoon cookie scoop portion the filling into each crust. Fill to about three quarters full to allow a slight rise without overflow.Bake until set:Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Begin checking at 22 minutes for ovens that run hot. Look for the filling to be mostly set with a slight jiggle in the center like a softly set custard. The edges should be lightly golden. If the crust browns too quickly tent the tray loosely with foil.Cool and finish:Allow the tarts to cool on the baking tray for at least 30 minutes at room temperature so the custard firms up. Top each cooled tart with a dollop of whipped cream just before serving. For make ahead keep assembled tarts chilled in an airtight container up to two days and add whipped cream only when serving.

Storage Tips

Store cooled tarts in a single layer in an airtight container in the refrigerator for up to two days. If stacking is necessary, separate layers with parchment paper to prevent the whipped cream or toppings from sticking. To freeze, place baked tarts briefly in the freezer to firm the filling then transfer to a freezer safe container for up to three months. For best flavor thaw in the refrigerator overnight and warm gently in a 300 degrees Fahrenheit oven for five to eight minutes to refresh the crust. Avoid microwaving as it can make the crust soggy.

Ingredient Substitutions

If heavy cream is not available, substitute with equal parts half-and-half and a tablespoon of melted butter per half cup to maintain richness. For a dairy free version use full fat canned coconut milk; expect a subtle coconut undertone. Replace brown sugar with coconut sugar for a darker caramel tone, and swap whole eggs for one egg plus two egg whites if you want a slightly lighter set. For a lower sugar option reduce granulated sugar to two tablespoons and add a tablespoon of maple syrup to preserve moisture.

Serving Suggestions

Serve these minis warm or at room temperature. Garnish with a dollop of freshly whipped cream and a light dusting of cinnamon or grated nutmeg. For a festive touch add crushed candied pecans or a small drizzle of spiced caramel. They pair beautifully with hot coffee, spiced tea, or a robust dessert wine. Arrange on a wooden board with seasonal fruits like sliced pears and figs for a seasonal presentation.

Cultural Background

Pumpkin spiced desserts have a long history in North American harvest celebrations where pumpkin was a reliable autumn ingredient. The spices used evolved from trade and home spice cabinets, creating the familiar pumpkin profile. Miniature versions of pies became popular as entertaining shifted toward individual portions that allow guests to sample a greater variety of flavors at gatherings.

Seasonal Adaptations

In colder months add a pinch of allspice or ground ginger for warming depth. For spring or early fall swap pumpkin for sweet potato puree for a slightly denser filling that pairs well with toasted maple pecans. During the holidays consider adding a teaspoon of bourbon to the filling for an adult twist, or fold in a tablespoon of orange zest for a brighter citrus note.

Meal Prep Tips

Make the filling up to two days in advance and refrigerate in a sealed container. On the day of serving, fill the shells and bake. This spreads the workload and keeps the final bake fresh. If you expect a large crowd, bake multiple batches and keep finished tarts on a low oven setting at 200 degrees Fahrenheit for up to 30 minutes while you finish other tasks.

These tiny tarts distill the best parts of holiday baking into manageable bites. They are forgiving in technique yet impressive in presentation, and they encourage small moments of joy around the table. I hope they become a holiday staple for you as they are for my family.