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!
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.
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
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
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.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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!