Did I hear Mini Pumpkin Pies? That means the holiday season must be coming. Well, yes and no. These pumpkin pie tarts are always in season!

I don't know about you, but when everyone gets their very own mini pie, it just seems like an extra special treat!

It is already a treat because we are having pie. But, as the case with Mini Pumpkin Pies, it is super duper special.

My family loves pumpkin - Pumpkin Pie, Pumpkin Pie Pudding, Pumpkin Spice Cookies, Pumpkin Bread.

And, don't forget, for a non-dessert, pumpkin dish, there is Pumpkin Soup.

I love using fresh pumpkin because it is so easy to cook and the flavor is bolder. With Mini Pumpkin Pies, though, I start with canned pumpkin or pumpkin puree.

Plain 'ol canned pumpkin. Remember this is a super quick recipe.

We're talking quick and easy - perfect for unexpected guests!

Mini Pumpkin Pies Step by Step

In a bowl, combine the pumpkin, whipped topping and spice mix. Photo 1
Fold the ingredients together gently so you don't lose the volume from the whipped topping. Photo 2
Spoon the filling into each tart shell - fill it full and pile it high. Photo 3
Sprinkle the pumpkin pie spice over the tops of the tarts. Chill in the fridge for 1 hour before serving, OR, chill all the ingredients before assembly and serve immediately. Photo 4

Tips for Making Mini Pumpkin Pies

Use canned pumpkin or pumpkin puree not pumpkin pie filling which is presweetened and has spices already in it.
Make your own whipped cream with 2c of heavy whipping cream (chilled) and beat until still peaks form, and then add your sweetener of choice
Other serving suggestions: Spoon the prepared filling into parfait glasses and garnish with pumpkin pie spice.

How to Stabilize Heavy Cream with Gelatin

Want to make your own whipped topping using heavy cream but don't want it to deflate? The trick is to use gelatin! Here's how you do it:

Sprinkle ½ teaspoon gelatin over 1 ½ tablespoon water in a microwavable bowl.
Microwave in 5 second increments until dissolved and liquified.
In a chilled bowl, whip the heavy cream, sweetener of choice and vanilla until beaters leave a trail.
Slowly pour the gelatin/water mixture into cream as you continue beating
Beat on high until stiff peaks form.
Use immediately or refrigerate.

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📋 Recipe

Mini Pumpkin Pies

Dina-Marie

Pumpkin pie is delicious but there is something extra special about mini pumpkin pies.

5 from 7 votes

Print Recipe
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Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine American

Servings 6

Calories 120 kcal

Ingredients

6 tart shells baked and cooled.
¾ cups pumpkin canned
1 ½ cups whipped topping may use heavy whipping cream - see below
1 teaspoon pumpkin pie spice

To Make Using Heavy Whipping Cream

1 ½ cups heavy whipping cream chilled
½ teaspoon gelatin unflavored
1 ½ tablespoon water
2 tablespoon honey or sweeten to taste with preferred sweetener
½ teaspoon vanilla

Instructions

For Heavy Cream:

Sprinkle ½ teaspoon gelatin over 1 ½ tablespoon water in a microwavable bowl. Let sit for 3 mins.
Microwave in 5 second increments until dissolved and liquified.
In a chilled mixing bowl, whip the heavy cream with honey and vanilla extract until the beaters leave a trail.
Slowly add, as you continue beating, the gelatin/water mixture.
Continue whipping the cream on high until stiff peaks form.

For Filling:

In a bowl, combine the pumpkin, whipped topping (or prepared whipping cream) and pumpkin pie spice.
Fold the ingredients together gently so you don't lose the volume from the whipped topping, but still mix well.

To Assemble Mini Pumpkin Pies:

Spoon the filling into each tart shell - fill it full and pile it high!
Sprinkle pumpkin pie spice over the tops of the tarts for garnish.
Chill in the fridge for 1 hour before serving, OR, chill all the ingredients before assembly and serve immediately.
Enjoy!