Miniature Pumpkin Pies


  • 1 Recipe Cream Cheese Dough
  • 1 Cup Pumpkin Puree
  • 2 Eggs
  • ¼ Cup Light Brown Sugar
  • ½ Cup Heavy Cream
  • 2 Tbsp Sour Cream
  • ½ tsp Vanilla Extract
  • ½ tsp Cinnamon
  • ½ tsp Ginger
  • ⅛ tsp Nutmeg
  • ⅛ tsp Salt

  • Fresh Whipped Cream
  • 1 Cup Heavy Whipping Cream
  • ¼ Cup Powdered Sugar
  • 1 tsp Vanilla Extract


  1. Preheat the oven to 350 degrees F and prepare the miniature tart pans with the Cream Cheese Dough; Roll out the dough to ⅛” thick.
  2. Using a round or scalloped cookie cutter cut 24 circles approx 2 inches bigger than the tart pan (I used this tart pan).
  3. Press the dough into each tartlet mold and refrigerate until ready to use.
  4. Prepare the pumpkin filling; In a large mixing bowl, whisk together all the ingredients until smooth
  5. Fill the crust ¾ full of pumpkin filling
  6. Bake the Pumpkin Tarts for 20-25minutes or until the pumpkin filling puffs up and the center no longer moves
  7. Allow the Pumpkin Tarts to cool completely before removing them from the metal molds
  8. Once you remove the tartlets from the molds, garnish with fresh whipped cream
  9. Serve and Enjoy!
  10. Makes 24 miniature tartlets