Go Back
+ servings
Pumpkin shaped mini tarts drizzled with chocolate

Cinnamon Toasted Pumpkin Pie Tarts

Mini pumpkin tarts are an adorable, tasty and easy fall treat
Course Dessert
Cuisine American
Keyword pumpkin, pumpkin pie, pumpkin tarts
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 pumpkin pie tarts
Calories 401kcal
Author Jenny


  • 1 cup canned pumpkin
  • 1/4 cup granulated sugar
  • 1/4 cup heavy whipping cream
  • 1 egg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 4 sheets (2 boxes) of puff pastry thawed
  • 3 Tablespoons melted butter
  • 3 Tablespoons granulated sugar
  • 1 1/2 Tablespoons ground cinnamon
  • Melted chocolate for drizzling (optional)


  • Preheat oven to 350 degrees F.
  • In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.
  • Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry.
  • Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon.
  • Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.
  • Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. 
  • Let cool for 10 minutes on baking sheet then transfer to cooling rack. 
  • Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.


Calories: 401kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 177mg | Potassium: 79mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2518IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg