Pumpkin Spice Egg Tarts are a delightful seasonal spin on the traditional egg custard tart. Infused with the comforting warmth of pumpkin purée, cinnamon, and pumpkin pie spice, these tarts feature a silky custard center wrapped in a buttery, flaky crust. Perfectly portioned and lightly dusted with cinnamon, they make a cozy, elegant treat ideal for fall entertaining or an afternoon indulgence.

Why You’ll Love This Recipe

These tarts are everything you love about fall in one petite pastry. The creamy custard is enriched with pumpkin and balanced with just the right touch of spice, while the flaky crust delivers a satisfying crunch. Simple to make using store-bought dough or homemade pastry, they’re an excellent addition to any fall brunch, holiday dessert spread, or tea-time tray. They’re elegant, approachable, and irresistibly seasonal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

1 package store-bought pie dough (or use homemade tart pastry)
Butter or nonstick spray (for greasing)

For the Pumpkin Spice Egg Custard:

½ cup whole milk
½ cup heavy cream
¼ cup canned pumpkin purée
3 large egg yolks
1 whole egg
½ tsp vanilla extract
¼ tsp ground cinnamon
¼ tsp pumpkin pie spice
Pinch of salt
⅓ cup granulated sugar

Optional Topping:

Ground cinnamon or nutmeg, for dusting

Directions

Preheat oven to 375°F (190°C).
Grease a muffin tin or tart molds with butter or nonstick spray.
Roll out the pie dough and cut into circles to fit your tart molds. Gently press the dough into the molds and prick the bottoms with a fork. Chill for 10 minutes.
In a saucepan over medium-low heat, warm the milk, cream, and pumpkin purée until just steaming—do not allow to boil.
In a separate bowl, whisk together the egg yolks, whole egg, vanilla extract, cinnamon, pumpkin pie spice, salt, and sugar.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
Strain the custard through a fine sieve into a clean bowl to remove any curdled bits or spice clumps.
Pour the custard into the prepared tart shells, filling them about 90% full.
Bake for 22–25 minutes, or until the edges are set but the centers still jiggle slightly.
Cool in the tins for 5 minutes, then gently remove and place on a wire rack to cool completely.
If desired, dust the tops with a light sprinkle of cinnamon or nutmeg before serving.

Servings and timing

Servings: 8 tarts
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 210 kcal per tart

Variations

Maple Twist: Replace part of the sugar with maple syrup for deeper autumn flavor.
Crust Upgrade: Use gingersnap or graham cracker crusts for a spiced base.
Coconut Milk Version: Substitute coconut milk for a dairy-free variation with tropical flair.
Mini Tartlets: Use a mini muffin tin to create bite-sized versions for dessert platters.
Extra Spiced: Add a pinch of clove or allspice for a bolder spice profile.

storage/reheating

Store the cooled tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F (150°C) oven for 5–7 minutes until gently warmed through. Avoid microwaving, as it can cause the crust to become soggy. These tarts are also delicious served chilled or at room temperature.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, just ensure it is cooked and pureed until smooth. Strain excess moisture if it’s too watery.

Do I need to blind-bake the tart shells?

No, the crust bakes along with the filling and holds up well without blind baking.

Can I make these tarts ahead of time?

Yes, they can be made a day in advance and stored in the refrigerator until ready to serve.

What’s the best way to ensure a silky custard?

Tempering the eggs carefully and straining the mixture before pouring it into the shells helps achieve a smooth texture.

Can I freeze the tarts?

Freezing is not recommended as the custard texture may become grainy after thawing.

How do I keep the crust from getting soggy?

Chilling the tart shells before baking and not overfilling them helps keep the crust crisp.

Can I make this recipe gluten-free?

Yes, use a gluten-free pie dough or almond flour tart base as a substitute.

What spices can I use if I don’t have pumpkin pie spice?

Use a mix of cinnamon, nutmeg, ginger, and a small pinch of clove or allspice.

Are these served warm or cold?

They can be enjoyed warm, room temperature, or cold depending on your preference.

Can I use silicone molds for baking?

Yes, silicone molds work well and make removal easier, but place them on a baking sheet for stability.

Conclusion

Pumpkin Spice Egg Tarts are a delightful fusion of classic custard and cozy fall flavors. With their crisp tart shells, creamy centers, and warm spices, they’re a comforting treat that suits any seasonal occasion. Whether served at a holiday feast or a simple tea gathering, these tarts add a festive touch that’s as delicious as it is elegant.

Pumpkin Spice Egg Tarts

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Warm your heart with these Pumpkin Spice Egg Tarts—silky custard infused with pumpkin and cozy spices nestled in flaky tart shells. Perfect for fall desserts, holiday gatherings, or a spiced afternoon treat, these mini tarts bring a seasonal twist to a beloved classic custard tart.

Author: Asma
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 tarts
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin or tart molds.
Roll out pie dough and cut into circles to fit tart molds. Press into tins and prick bottoms lightly with a fork. Chill for 10 minutes.
Warm milk, cream, and pumpkin purée in a saucepan over medium-low heat until just steaming—do not boil.
In a bowl, whisk egg yolks, whole egg, vanilla, spices, salt, and sugar.
Slowly pour warm milk mixture into egg mixture while whisking constantly to temper. Strain through a fine sieve into a clean bowl.
Fill tart shells about 90% full with custard mixture.
Bake for 22–25 minutes until edges are set and centers slightly jiggle.
Cool in tins for 5 minutes, then transfer to a rack to cool completely.
Dust with cinnamon or nutmeg before serving, if desired.

Notes

For best texture, don’t overbake—slight jiggle in the center is key.
Add a small dollop of whipped cream or a drizzle of maple syrup for a festive touch.
Tart shells can be made ahead and frozen.