mini vegan pumpkin tarts

These mini pumpkin pie tartlets will impress your guests during the holiday season. Imagine the aroma of pumpkin pie spice filling your kitchen, the joy of crafting the perfect bite-sized tartlet, and the satisfaction of sharing these homemade delights with friends and family. 

mini vegan pumpkin tarts

Whether you’re planning for Thanksgiving holidays, a weekend gathering, or just craving a seasonal snack. 

Crafting these tarts is a simple yet rewarding experience. Each tartlet, with its flaky crust and creamy pumpkin filling, is a testament to the joys of fall baking.

They are not just a dessert; they’re a small tribute to the season’s charm, offering a taste of the warmth and nostalgia that come with the changing leaves and cooler weather. 

MINI PUMPKIN PIE TARTLET RECIPE – WHY YOU’LL LOVE THIS RECIPE

pumpkin pie mini tarts recipe
  • These pumpkin pie tartlets are not only delicious but also add an elegant touch to your dining table.
  • These tarts are a great option for those watching their calorie intake but still wanting to indulge in a sweet treat.
  • Packed with the goodness of pumpkin, these tarts are a healthier dessert option that doesn’t compromise on taste.
  • The buttery pie crust and creamy pumpkin filling, topped with a dollop of coco whipped cream, offer a delightful sensory experience.
  • Easily freeze these tarts for later, and just reheat them in the oven on a baking sheet when you’re ready to serve.

INGREDIENTS 

Prep time: 30 minutes | Chill Time: 30 minutes | Bake time: 40 minutes | Makes: 12 mini pies | Total time: 1 hour 40 minutes

dairy free pumpkin tarts

Crust:

  • 2 ¼ cup/270g all-purpose flour
  • ½ tsp/2g baking powder
  • ½ tsp/2g salt
  • ½ cup/120ml neutral-flavored oil (eg. grapeseed oil, vegetable oil…etc.)
  • 3 tbsp/45ml coconut cream, cold
  • 2 tbsp/30ml ice water

Filling:

  • 1 cup/230g pumpkin puree
  • ½ cup/105g dark brown sugar
  • 2 tbsp/15g cornstarch
  • ¾ cup/175ml coconut cream
  • 2 tsp/4g pumpkin spice blend*
  • ¼ tsp/2g salt
  • 1 tsp/5ml vanilla extract

HOW TO MAKE HOMEMADE MINI PUMPKIN TARTLETS

Make pie crust: 

pumpkin pie individual tarts

1. In a large bowl, combine flour, baking powder, and salt. Stir to distribute.

2. In a mixing cup or small bowl, combine oil, coconut cream, and water. Whisk to distribute. 

3. Immediately pour into the flour mixture before the oil can separate again. Stir to incorporate, mixing until just holding together. Some crumbs may still exist. If the dough does not hold together, add 1-2 tbsp/15-30ml more cold water. Do not over-mix.

4. Pull the dough together and form into a circle. Wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

Make the filling:

mini pumpkin pie tart

1. In a medium bowl combine pumpkin puree, brown sugar, spice blend, salt, and vanilla. Whisk until combined.

2. Place cornstarch in a small bowl. Add 2-3 tbsp/30-45ml of coconut cream and stir until smooth. 

3. Add cornstarch slurry and the rest of the coconut cream to the pumpkin mix. 

4. Whisk until smooth. Set aside.

Assembling:

pumpkin pie pop tarts

1. Preheat oven to 325°F/160C. Spray some cooking spray on a 12-well, ½ cup/120ml mini muffin pan. Lightly flour the dough, roll, and press dough between two sheets of parchment paper to a thickness of ¼”/6mm.

2. Use a cooking cutter to cut out 4”/10cm rounds (fluted or straight edge). Add an extra dusting of flour to the dough and place in the wells of the muffin pan, gently pressing down into the corners. Try to cut as many circles out of dough on the first roll as possible. Dough very quickly gets tough when gathered together and rerolled. If you had to reroll, allow the dough to rest for 5 minutes before cutting to reduce shrinkage (relax the glutens).

3. Prick the bottoms of the pastry shells with a fork several times. 

4. Scoop the filling into each tart, filling to ¼”/6mm below the top edge.

pumpkin tarts

5. Bake for 35 to 45 minutes, until pastry is golden brown, use the knife inserted method or the toothpick test to ensure the center of the filling is just set and comes out clean.

pumpkin pie tartlet

Allow to cool for at least 20 minutes in the pan before attempting to remove it and transferring it to a rack to cool completely. Can be served cold or at room temperature with vegan whipped cream of choice.

Store in an airtight container in the fridge for up to 3 days and crisp back up in a low-temperature oven by placing on a baking tray and cooking for 10 to 15 minutes.

Notes

  • *If you don’t have pumpkin spice blend, use:
  • ¾ tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp group cloves

TIPS, VARIATIONS, AND SUBSTITUTIONS 

pumpkin pop tart recipe

🥧 Stevia or another sweetener – For a lower-calorie option, replace brown sugar with stevia or another sweetener. Adjust the quantity to achieve your desired sweetness level.

🥧 Almond milk, soy, or oat milk – If coconut cream isn’t to your liking, almond, soy, or oat milk can be excellent substitutes in the filling, offering a different but equally delicious creaminess.

🥧 Vegan cream cheese – Consider adding a spoonful of vegan cream cheese to the pumpkin filling for extra richness. Alternatively, a bit of vegan marshmallow fluff can add a playful and unique texture.

🥧 Cinnamon, nutmeg, ginger, and cloves – Create your own pumpkin pie spice blend at home with cinnamon, nutmeg, ginger, and cloves. This allows you to adjust the flavors to your liking.

🥧 Vegan cookies or graham crackers – For a unique crust, try using crushed vegan cookies or graham crackers mixed with a bit of melted vegan butter. Press this mixture into each tart mold for a delightful change from the traditional pie crust.

🥧 Using Silicone Molds – Food-grade and oven-safe silicone muffin tins can be a great alternative to traditional metal ones, as they make it easier to remove the tarts without damaging them.

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OTHER PUMPKIN RECIPES TO TRY

eggless pumpkin tarts

FREQUENTLY ASKED QUESTIONS

1. What’s the Best Way to Store Leftover Mini Pumpkin Tarts?

Store any leftover tarts in an airtight container in the refrigerator. They will keep well for up to 3 days. To crisp them up again, you can reheat them in the oven for about 10 minutes at a low temperature.

2. Can I Make the Tart Shell in Advance?

Yes, you can prepare the tart shell ahead of time. After making the pie crust, press the dough into each tart mold, then refrigerate or freeze until you’re ready to fill and bake. This can save time, especially when preparing for a buffet or large gathering.

3. How Do I Prevent the Crust from Becoming Too Hard?

To prevent a hard crust, avoid overworking the dough, and don’t bake the tarts longer than necessary. The dough should be mixed until it just comes together and then refrigerated to relax the gluten before rolling.

4. How Do I Prevent the Tart Shells from Shrinking While Baking?

To prevent shrinking, make sure not to overwork the dough. Also, chilling the dough in the tart molds before baking helps maintain their shape. You can also use foil or pie weights during the first part of baking to keep the shells in place.

5. What Are Some Creative Ways to Serve These Tarts?

These mini tarts are perfect for a buffet, as part of a dessert spread, or as a sweet treat at a family gathering. They can be served as is or with a dollop of vegan whipped cream. For a festive touch, sprinkle a little cinnamon or pumpkin spice on top before serving.

mini vegan pumpkin tarts

Mini Pumpkin Tarts (Dairy Free, Eggless)

Savor the essence of fall with our Mini Pumpkin Tarts—dairy-free and eggless delights. A symphony of pumpkin perfection in a petite pastry shell, these treats offer a luscious, plant-based indulgence for every palate.
5 from 3 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Rest Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 tarts
Calories: 280kcal
Author: SHU-CHUN

Ingredients

Crust

Pie Filling

Instructions

MAKE PIE CRUST: 

  • 1. In a large bowl, combine flour, baking powder, salt. Stir to distribute.
  • 2. In a mixing cup or small bowl, combine oil, coconut cream, and water. Whisk to distribute. 
  • 3. Immediately pour into the flour mixture before the oil can separate again. Stir to incorporate, mixing until just holding together. Some crumbs may still exist. If the dough does not hold together, add 1-2 tbsp/15-30ml more cold water. Do not over-mix.
  • 4. Pull the dough together and form into a circle. Wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

MAKE THE FILLING:

  • 1. In a medium bowl combine pumpkin puree, brown sugar, spice blend, salt, and vanilla. Whisk until combined.
  • 2. Place cornstarch in a small bowl. Add 2-3 tbsp/30-45ml of coconut cream and stir until smooth. 
  • 3. Add cornstarch slurry and the rest of the coconut cream to the pumpkin mix. 
  • 4. Whisk until smooth. Set aside.

ASSEMBLING:

  • 1. Preheat oven to 325°F/160C. Spray some cooking spray on a 12-well, ½ cup/120ml mini muffin pan. Lightly flour the dough, roll, and press dough between two sheets of parchment paper to a thickness of ¼”/6mm.
  • 2. Use a cooking cutter to cut out 4”/10cm rounds (fluted or straight edge). Add an extra dusting of flour to the dough and place in the wells of the muffin pan, gently pressing down into the corners. Try to cut as many circles out of dough on the first roll as possible. Dough very quickly gets tough when gathered together and rerolled. If you had to reroll, allow the dough to rest for 5 minutes before cutting to reduce shrinkage (relax the glutens).
  • 3. Prick the bottoms of the pastry shells with a fork several times. 
  • 4. Scoop the filling into each tart, filling to ¼”/6mm below the top edge.
  • 5. Bake for 35 to 45 minutes, until pastry is golden brown, use the knife inserted method or the toothpick test to ensure the center of the filling is just set and comes out clean.
    Allow to cool for at least 20 minutes in the pan before attempting to remove it and transferring it to a rack to cool completely. Can be served cold or at room temperature with vegan whipped cream of choice.

Notes

*If you don’t have pumpkin spice blend, use:
  • ¾ tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp group cloves
Store these tarts in an airtight container in the fridge for up to 3 days and crisp them back up in a low-temperature oven by placing them on a baking tray and cooking for 10 to 15 minutes.

Nutrition

Serving: 1tart | Calories: 280kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 7g |