These mini pumpkin pie tarts are a quick and easy no-bake treat. Bite-sized pumpkin tartlets are the perfect last-minute dessert for any fall event, including Thanksgiving!

A row of mini pumpkin pie tarts on a wooden table.
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Why You’ll Love These mini pumpkin tarts

  • Last Minute: These no-bake mini pumpkin tarts are a simple solution for any last-minute event. Just like my pumpkin pudding (another last-minute favorite!), this recipe is simple to make, easy to eat, and full of the flavors of fall. Perfection.
  • Easy: 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.
Overhead view of mini pumpkin pie tarts on a countertop.

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 Pumpkin Desserts

Recipe

Mini Pumpkin Pie Tarts

4.73 from 11 votes
Prep Time: 5 minutes
Additional Time: 20 minutes
Total Time: 25 minutes
Servings: 45 mini tarts
These bite-sized pumpkin pie tarts are a quick and easy no-bake treat and a delicious addition to a Thanksgiving dessert table!
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Ingredients 

  • 3 packages pre-baked, frozen pie shells (45 shells total)
  • 1 can (15 oz) pumpkin purée
  • 2 cups Cool Whip
  • 1 teaspoon pumpkin pie spice
  • 1 package (3.4 oz) cheesecake 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

Serving: 1mini tart, Calories: 145kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 205mg, Potassium: 51mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1477IU, Vitamin C: 0.4mg, Calcium: 12mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.73 from 11 votes (11 ratings without comment)

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28 Comments

  1. Linda says:

    Is the 2 cups of cool whip 2 8oz containers or 2 measuring cups full?

    1. Rachel Gurk says:

      2 measuring cups!