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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.

Ingredients

For the Tart Shells:

  • 1 package store-bought pie dough (or homemade tart pastry)

  • Butter or nonstick spray, for greasing

For the Pumpkin Spice Egg Custard:

  • 1/2 cup whole milk

  • 1/2 cup heavy cream

  • 1/4 cup canned pumpkin purée

  • 3 large egg yolks

  • 1 whole egg

  • 1/2 tsp vanilla extract

  • 1/4 tsp ground cinnamon

  • 1/4 tsp pumpkin pie spice

  • Pinch of salt

  • 1/3 cup granulated sugar

Optional Topping:

  • Ground cinnamon or nutmeg, for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Grease a muffin tin or tart molds.

  2. 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.

  3. Warm milk, cream, and pumpkin purée in a saucepan over medium-low heat until just steaming—do not boil.

  4. In a bowl, whisk egg yolks, whole egg, vanilla, spices, salt, and sugar.

  5. Slowly pour warm milk mixture into egg mixture while whisking constantly to temper. Strain through a fine sieve into a clean bowl.

  6. Fill tart shells about 90% full with custard mixture.

  7. Bake for 22–25 minutes until edges are set and centers slightly jiggle.

  8. Cool in tins for 5 minutes, then transfer to a rack to cool completely.

  9. 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.

Find it online: https://yumfoodusa.com/pumpkin-spice-egg-tarts/