Pumpkin Tarts

Pumpkin pie doesn’t have to only be for Thanksgiving and Christmas. Our pumpkin tarts are a great way to fill your pumpkin pie craving without eating a whole pie on your own any time of the year. 

Yield: Makes 36 mini tarts

Pumpkin Tarts


  • 36 unbaked mini tart shells
  • 1 large egg, slightly beaten
  • 2/3 cups unsweetened pumpkin purée
  • 3/4 cup evaporated milk or light cream (10%)
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves


  1. Preheat oven to 375ºF.
  2. Place tart shells on a large rimmed baking sheet. Bake for 15 minutes.
  3. Meanwhile, combine egg, pumpkin, evaporated milk, sugar, salt, cinnamon, ginger and cloves.
  4. Reduce oven temperature to 350ºF. Pour pumpkin mixture into warm tart shells. Bake until knife inserted in centre comes out clean, about 25 minutes.
  5. Let cool before serving. May be frozen for up to 1 month.
Nutritional analysis per mini tart:


165 calories, 8.8 g fat, 2.5 g protein, 19.1 g carbohydrate, 1.1 g fibre, 159 mg sodium

Tip: We used 2 packages (255g each) Tenderflake mini tart shells in this recipe.