Mini Pumpkin Tarts {no bake!}
These mini pumpkin tarts are a quick and easy no-bake treat. They’re the perfect last-minute dessert for any fall event, including Thanksgiving!
Okay friends, listen up.
Thanksgiving is coming! It is right around the corner.
Family is coming to us the weekend after Thanksgiving. On Thanksgiving Day, we’ll be going to see some extended family that lives nearby and we’ll also be stopping by a friend’s house. So what do you bring when you’re just “stopping by” somewhere?
“Oh, you don’t have to bring anything, we’ll have plenty!”
Yeah. Right. I write a food blog. Which pretty much means I cannot show up empty-handed. Out of the question! It would be out of the question even if I didn’t have this blog.
About these mini pumpkin tarts
These no-bake mini pumpkin tarts are a simple solution for any last-minute event. A no-bake treat! Simple to make, easy to eat, and full of the flavors of fall. Perfection!
To make these mini pumpkin tarts, you need only 5 ingredients, all of which you can keep on hand in your pantry or freezer: canned pumpkin, frozen whipped topping, pumpkin pie spice, a box of instant pudding, and frozen mini pie shells. You can whip them up in less than a half hour. They’ll need to chill in your fridge for at least 20 minutes to set. They can be made a day ahead and will still be delicious.
I use a pastry bag and tip for making my tarts but alternatively, you could put the filling into a resealable bag, snip a small corner off, and pipe the filling into the shells. Or you could use a spoon and dollop the filling in.
At only 35 calories each, they won’t break the calorie bank, either, which is a good thing especially this time of year!
Plus, they are super cute, are they not?
More delicious pumpkin treats:
Quick and inexpensive, canned pumpkin is used for all of these recipes:
Mini Pumpkin Tarts
These mini pumpkin tarts are a quick and easy no-bake treat.
Ingredients
- 3 packages pre-baked, frozen mini pastry shells (45 shells total)
- 1 (15 ounce) can pumpkin purée
- 2 cups Cool Whip
- 1 teaspoon pumpkin pie spice
- 1 small (3.4 ounce) package cheesecake flavor instant pudding
Instructions
- Thaw pastry shells at room temperature for 15 minutes.
- Combine pumpkin, Cool Whip, and pumpkin pie spice with a whisk in a medium bowl until smooth. Add pudding mix and continue to whisk until smooth and thick. Spoon or pipe into shells and top with a sprinkle of pumpkin pie spice. Enjoy
Notes
- I used canned pumpkin puree for this recipe, not canned pumpkin pie filling which already contains spices and is sweetened.
Nutrition Information:
Yield: 45 Serving Size: 1 mini tartAmount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 29mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Tasty and addicting. You’ve been warned.
Husband’s take: I think I’m too far ahead with my recipes–he hasn’t tried these mini pumpkin tarts yet! E helped me lick off a spoon or two though–she loved them!
Changes I would make: None.
Difficulty: Soooooo easy.
Have a happy happy Thanksgiving, friends!!!
26 Comments on “Mini Pumpkin Tarts {no bake!}”
I make these every year with my fifth grade students. They are easy and delicious.
I love that and I’m so happy to hear it! Thanks for taking the time to come back and leave a comment!
Made these this weekend for Thanksgiving. Made as written but used Tenderflake tart shells as that’s what I had. They are soooo good! Nice and light, not very pumpkin-y. Would make again and add more pumpkin.
So glad to hear you liked these, Amber! Thanks for taking the time to leave a comment!
Can these be made ahead of time?
I would make the filling ahead and then pipe it in right before serving. Otherwise they will get soggy.
Do you prepare the pudding like the box says
Or do you just use the dry powder to mix into the pumpkin?
Add the dry powder into the pumpkin mixture. :)
You don’t bake the filo dough at all? Just wondering because in the picture it looks browned a little.
The cups are pre-baked!
These are super cute. And I love how easy they are!
Freakin adorable!
Happy THanksgiving Rachel1 I laughed reading your line “i write a food blog, can’t show up without anything…” lol I feel the same way! And so do my friends! they expect treats every time! i looooove pumpkin pie in any form, the easier the better in my book. these are ADORABLE!
Oh I gotta try these! So simple and I bet they are hard to resist! Happy Thanksgiving!
those look so cute! have a happy thanksgiving!
Definite must try! I love easy desserts like these! :)
This is such a fun idea, so adorable and I love how easy they are!!
How do you think this filling would work in the mini graham cracker crusts?
I’ve never seen mini graham cracker crusts, but I don’t see why not! It’s a pretty firm filling. Enjoy! Happy Thanksgiving!
Super cute and I love how easy they are to make. Happy Thanksgiving, Rachel!
These are adorable!
I hope you and your family have a great few days : )
Looks delicious! Can’t wait to try them!
these look like the perfect “stopping by” treat! i hate showing up empty handed too. :)
These mini tarts are so adorable! And no baking required? That’s a keeper :)
this sounds absolutely incredible! and they are just sooo sweet too!
Love it!