These adorable little pumpkin pie shortbread tartlets are the perfect bite-sized dessert for Thanksgiving. A buttery cookie crust filled with gooey pumpkin pie filling, and top them with whipped cream before serving.
I used my vanilla bean and brown butter spiced shortbread sugar cookies for the shells, but these would be amazing a cookie butter cookie crust, or try them with my pumpkin pie shortbread for extra pumpkiny goodness.
Shortbread Sugar Cookie Recipes
I have a comprehensive tutorial on how to make the tartlet shells. There are step-by-step pictures, more recipes, and tips and tricks.
Tart Pans
I have a ton of mini tart pans that I’ve purchased over the years, but these tart pans are my absolute favorite. They make pretty little tartlets, don’t rust, they’re dishwasher safe, the perfect size for 2-3 bite tartlets, and best of all, the tarts pop right out of them and do not stick.
You can also use a muffin tin if you already have that on hand and don’t want to purchase new bakeware.
Because you will be further baking these tartlets to set the pumpkin pie filling, you want to only par-bake them before filling.
How to Make Pie Filling and Assemble Tarts
Step 1:
- Prepare and par-bake tart shells, and leave them in their pans.
Step 2:
- Bring pumpkin puree to simmer until thickened, 2-3 minutes. Add cream and spices and allow to cool.
Step 3:
Step 4:
How to Store Tarts
- Serve tarts within a few hours, or store in an airtight container in the fridge for up to 3 days.
- Remove tarts from refrigerator about an hour before serving to allow them to come to room temperature.
- Leftover tarts can be individually wrapped in cling wrap and frozen for 1 month. Allow frozen tarts to thaw in fridge overnight.
Pumpkin Pie Shortbread Tartlets
Homemade pumpkin pie tartlets in a buttery, flakey, shortbread cookie shell.
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Servings: 20 tartlets
Calories: 211kcal
Equipment
- measuring cups and spoons
- spatula
- whisk
- mixing bowls
- paring knife
- cling wrap
- 3" round cookie cutter
- cookie sheet
- large knife
- tart tamper, shot glass, or condiment ramekin
- sauce pan
Ingredients
Vanilla Shortbread Crust
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract or extract of your choice
- 2 ½ cups all purpose flour
- 1 tablespoon cornstarch
Pumpkin Pie Filling
- ½ can pumpkin puree
- ¼ cup heavy cream or half-and-half
- 1 ½ teaspoons pumpkin pie spice
- ¼ cup + 1 tablespoon brown sugar
- 1 large egg
- 1 egg yolk
- ¼ teaspoon kosher salt
Instructions
To make dough and tartlet shells
- Whisk dry ingredients (flour and cornstarch) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and extract(s) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll out ¼" thick using flour, cut out 3" circles of cookie dough, and gently press dough circles into sides and bottoms of tart pans.
- Use a tart tamper, shot glass, or condiment ramekin to press dough flat into bottom of tart pans. Remove excess dough from tart pans with knife or by gently pressing with the palm of your hand.
- Gently press dough against sides of tart pans so that it rises about ⅛" above the top of the tart pan.
- Freeze filled tart pans until dough is firm before baking.
- Preheat oven to 350°F
- Par-bake tartlet shells for 12-14 minutes, until set.
- Immediately after removing shells from oven, use your tart tamper, shot glass, or condiment ramekin to tamp down inside of tart shell while still hot.
- Leave shells in their pans.
pumpkin pie filling and tart assembly
- Bring pumpkin puree to simmer until thickened, 2-3 minutes. Add cream and spices and allow to cool.
- Whisk eggs, sugar, and salt together until smooth and then add to pumpkin mixture.
- Pour into prepared crust and bake at 350°F for 16-20 minutes.
- Make sure to remove from oven as soon as pie filling begins to form cracks on top.
- Allow to cool to room temperature before removing from tart pans.
- Serve tarts within a few hours, or store in an airtight container in the fridge for up to 3 days.
Video
Notes
- Pressing the dough above the height of the tart pans will prevent the sides of the tart shells from sinking down too low during baking.
- Freezing shells for 10-20 minutes before baking will prevent your dough from shrinking down too much during baking. Freeze until they feel firm to the touch.
- Tamping down inside of shells after baking will allow more room for filling.
- Serve tarts within a few hours, or store in an airtight container in the fridge for up to 3 days.
- Remove tarts from refrigerator about an hour before serving to allow them to come to room temperature.
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Nutrition
Calories: 211kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 70mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2021IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg
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