Mini Pumpkin Pie Tarts

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!

Easy Mini Pumpkin Pie Tarts

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. So, pumpkin pie tarts are the answer!

Why You’ll Love These mini pumpkin tarts

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.

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 Pumpkin Desserts

Pumpkin Chocolate Chip Muffins

Pumpkin Poke Cake (with real pumpkin!)

Mini Pumpkin Doughnuts with Cider-Rum Glaze

Pumpkin Dip

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Mini Pumpkin Pie Tarts

4.67 from 9 votes

Prep Time: 5 minutes mins

Additional Time: 20 minutes mins

Total Time: 25 minutes mins

45 mini tarts

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These bite-sized pumpkin pie tarts are a quick and easy no-bake treat and a delicious addition to a Thanksgiving dessert table!

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 Information

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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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