These delightful mini pumpkin tarts are like a supercharged version of pumpkin pie. We crafted them in Brooklyn, and let's just say our Thanksgiving dessert plans just got a major upgrade. (I had to keep my hands busy to avoid devouring all the tarts meant for later!) Note: Prepare for zero leftovers.

Instead of traditional pie crust, which can be tricky and often collapses under all that delicious filling and whipped cream, this recipe employs Speculoos (or Biscoff cookies) for a more exciting and scrumptious treat.

By serving this pumpkin delight in individual tart shells (using crème brûlée dishes), you can wave goodbye to the hassle of transferring pie slices without the crust crumbling.

Reasons to Love These Pumpkin Tartlets

First off, who wouldn't adore these? These mini tarts highlight the best flavors of fall. Our favorite spices—cinnamon, nutmeg, a dash of ginger, and a hint of allspice—infuse the pumpkin filling with a cozy warmth. While we appreciate pumpkin pie spice, there's something special about blending these individual spices, creating a flavor profile that's truly unmatched.

You'll complement this autumnal goodness with a pinch of salt and the caramel-like sweetness of brown sugar. Eggs and coconut milk enrich the pumpkin puree without overpowering it. Plus, this method is incredibly simple. Once your crust is effortlessly put together, just whisk the filling ingredients and pour into the tart shells. And the best part? Your gluten-free friends can enjoy these too—just use gluten-free cookies for the crust!

In short, if you want to impress everyone this Thanksgiving, serving each guest their own mini pumpkin pie is the way to go. Just serve, grab a spoon, and let them enjoy without the messy pie drama.

Can You Prepare These Tartlets Ahead of Time?

Unfilled tart shells can be stored in the fridge for two days. Follow the recipe up to step four, allowing the shells to cool completely before chilling. The pumpkin filling can also be made two days in advance. Just store it in an airtight container in the fridge until you're ready to bake.

Making This Recipe Dairy-Free

Who says vegans can't join in on the pumpkin festivities? To make this recipe dairy-free, simply replace the butter in the crust with coconut oil. Serve the tarts with a dollop of whipped coconut cream or your favorite dairy-free ice cream.

Can You Substitute Speculoos with Other Cookies?

While Speculoos cookies are perfect for adding an extra kick to these tarts, if they're not your favorite, consider these alternatives:

  • Graham crackers
  • Sugar cookies
  • Gingersnaps
  • Shortbread

Ultimately, it's about flavor preference. Almost any crunchy cookie works; just adjust the melted butter or coconut oil accordingly in the food processor.

For more of our delightful baking stories, visit her website for inspiration.

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Print Recipe

Description

These tiny pumpkin pies offer a personalized touch to your dessert table.

Ingredients

For the crust:

  • 12 oz. Speculoos or Biscoff cookies
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 cup melted coconut oil

For the pumpkin filling:

  • 1 can pumpkin puree
  • 1/2 cup packed dark brown sugar
  • 1/4 cup cane sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/4 tsp salt
  • 1 can coconut milk
  • 2 large eggs, at room temperature
  • 1/2 cup candied pepitas, for topping
  • 1/2 cup candied ginger, for topping
  • whipped cream, for serving

Instructions

  1. Preheat your oven to 350°.
  2. Crush cookies in a food processor until finely crumbled.
  3. Add coconut oil and pulse until well mixed. Evenly distribute the mixture among the tart shells, pushing some up the sides.
  4. Place tart shells on a baking sheet and bake for about 8 minutes. Allow to cool.
  5. In a saucepan over medium heat, mix pumpkin, both sugars, spices, and salt, cooking for about 5 minutes until thick and smooth. Remove from heat and stir in coconut milk and eggs, whisking until fully combined.
  6. Let the mixture cool for a few minutes.
  7. Pour the pumpkin mixture into the tart shells.
  8. Bake at 350° for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the baking sheet and cool completely on a wire rack.
  10. Top with candied pepitas and ginger, serving with whipped cream. Enjoy right away or chill.