Mini Pecan and Pumpkin Tarts
These Mini Pecan and Pumpkin Tarts are the perfect seasonal dessert! They are easy, delicious, and, most of all, everyone loves them! A cross between pecan and pumpkin pie, they’re also adorable and oh-so-snackable!
You might look at these and think that they’re pecan tassies, but surprise! The pumpkin filling takes these tarts to new levels! And they’re pretty simple to make, especially if you start with pre-made pie dough.
Mini Pecan and Pumpkin Tarts
Pecans and pumpkin go hand-in-hand, and these tasty pint-sized pumpkin tarts are delicious! Spiced just right, they’re gooey, nutty and the pumpkin-y filling is so good! Not too sweet, these Mini Pecan and Pumpkin Tarts are often requested!
Why I love this recipe
- These pumpkin tarts with pecans are easy to make and portable! Plus, you don’t even need a fork to eat them!
- Filled with fall flavors and are just too cute!
- Not too sweet, they’re nutty, pumpkin-y, and delicious!
- Mini tart sized, you can snack on just one or enjoy a few!
Gather these ingredients
- Unbaked pie crusts – Look for the rolled crust, and you’ll need enough for 2 crusts.
- Canned pumpkin – You want pure pumpkin, not pumpkin pie filling.
- Sugar – White Granulated sugar.
- Pumpkin pie spice – Fresh spices make all the difference!
- Rum extract – You can find this in the baking section of most large grocery stores.
- Half and half cream
- Pecans – Toasted and chopped.
- Brown sugar
- Heavy whipping cream
- Maple syrup – Use real maple syrup for the best flavor.
Canned pumpkin vs. pumpkin pie filling
What’s the difference between canned pumpkin and pumpkin pie filling? A lot, actually! Canned pumpkin is pure pumpkin that’s been cooked, pureed, and canned. Pumpkin pie filling, on the other hand, is sweetened with sugar and has added spices to make pumpkin pies a little bit easier to make. For this recipe, you want pure pumpkin.
How to make Mini Pecan and Pumpkin Tarts
- Preheat your oven to 350-F and let the pie crusts come to room temperature on the counter – or follow the package instructions.
- Unroll the pie crusts and use a 2 ½ inch round cookie cutter to cut 12 rounds from each pie crust. Working one at a time, ease a pastry round into the cup of a standard muffin cup pan, so that it comes up the sides.
To make the filling
- Mix the pumpkin, sugar, pumpkin pie spice, and salt in a large bowl.
- Add the egg and rum extract, and stir until combined.
- Add the half and half slowly, mixing until combined. This is the filling.
To make the pecan topping
- Stir the pecans, brown sugar, and melted putter in a small bowl. This is the pecan topping.
To assemble and bake
- Spoon about 2 teaspoons of pumpkin filling into each muffin cup, and top with a heaping teaspoon of pecan topping.
- Bake until the filling is set and the crust is golden brown, then cool.
To make the maple whipped cream
- Whip the heavy whipping cream until thickened, and add the maple syrup.
- Drizzle each pecan and pumpkin tart with maple syrup just before serving, and top with a teaspoon of whipping cream.
Tips & substitutions
- Lighten these tarts up a bit and use milk in place of the half and half cream.
- Use fresh pumpkin pie spice if your bottle has been lurking in the back of your cupboard for years – the tarts will be so much tastier!
- Drizzling the tarts with a bit of maple syrup before adding whipping cream is optional, but they’re delicious with a wee bit more sweetness.
- There’s no need to pre-bake the pie dough. Just fill the muffin cups and bake!
These tarts are the perfect dessert for a fall-inspired meal! I love them as the finishing touches to a meal of Orange Spiced Spatchcocked Turkey, Roasted Carrots and Parsnips, and sweet potatoes. They’re also perfect with a cup of coffee if friends drop by for a visit or serve them on a mini pie dessert board.
Just like pecan tassies, these Pecan and Pumpkin Tarts will keep in an airtight container in the fridge for 2-3 days.
Check out these awesome tart recipes while you’re here
- Lemon Tarts with Strawberries
- Peach tart
- Marmelade Pistachio Brie Phyllo Tartlets
- Lemon Meringue Mini Pies
Get the Recipe:
Mini Pecan and Pumpkin Tarts
- 1 15 ounce package rolled refrigerated unbaked piecrust, 2 crusts
- ¾ cup canned pumpkin
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
- ⅛ teaspoon salt
- 1 egg, lightly beaten
- ½ tsp rum extract
- ¼ cup half-and-half or milk
- ⅓ cup chopped pecans
- 1 Tbsp packed brown sugar
- 1 Tbsp butter, melted
- Maple syrup, optional for drizzle
Make the maple whipped cream:
- ½ cup heavy whipping cream
- 2 Tbsp maple syrup
- Remove piecrusts from the fridge and let stand according to package directions. Preheat oven to 350°F.
- Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. In an ungreased 2-inch muffin cup pan, gently ease pastry rounds into the bottoms and up the sides; set aside.
Make the filling:
- In a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg and rum extract; stir until combined. Gradually add half-and-half or milk. Stir until combined.
Make the pecan topping:
- In a medium bowl, stir together pecans, brown sugar, and melted butter.
- Spoon about 2 teaspoons of filling into each muffin cup. Top each with a teaspoon or more of pecan topping. Bake 35 minutes or until filling is set and crust is golden brown.
- Remove tarts from muffin cups and cool completely on a wire rack.
Whip the cream:
- Whip the heavy whipping cream for a few minutes until thickened. Add the maple syrup.
How to serve:
- Drizzle tarts with maple syrup just before serving. Next, add a small teaspoon of whipping cream on top. (optional)