These mini speculoos pumpkin tarts are basically pumpkin pie on steroids. We made them while baking in Brooklyn with Britt Maren, and let’s just say our Thanksgiving dessert menu will never be the same. (I actually had to sit on my hands to stop myself from eating all the tarts she was “saving for later”…) Disclaimer: there will be no leftovers to save for later.
Instead of a traditional pie dough, which can be difficult and intimidating to make—and if we’re being real, don’t provide near enough support for all the filling and whipped cream we’d like to pile on—Britt’s recipe uses Speculoos (aka Biscoff cookies) for a much more exciting and delicious experience.
Also, by serving your holiday guests this pumpkin masterpiece in individual tart shells (Britt’s are technically crème brûlée dishes), you’ll happily say goodbye to your days of crust-crumbling pie massacres while trying to transfer each slice from pie to plate.
Why We Love These Pumpkin Tarts
I’ll start with the obvious: what’s not to love? These mini tarts embrace all the quintessential fall flavors. Our favorite seasonal spices—cinnamon, nutmeg, a teaspoon ground ginger, and the tiniest pinch of allspice—lace the pumpkin pie filling with a warming bite. While we’re never ones to turn our nose up at pumpkin pie spice (see our favorite ways to use the blend here, here, and here), there’s something about combining the individual appeal of all of these spices that together, become so much more than the sum of its parts.
You’ll balance all of that autumnal beauty with a quarter teaspoon salt and brown sugar’s caramelized bite. Eggs and coconut milk lend your pumpkin puree mixture a little richness that’s far from overwhelming. And when it comes to method, this recipe couldn’t be easier. Once your crust is (quickly, seamlessly) assembled, all that’s left is to whisk together your filling ingredients and pour the mixture into your prepared tart shells. Bonus, without any flour in sight, your gluten-free friends can indulge as well (just be sure to opt for a gluten-free cookie in the crust, too).
Bottom line: If you’re trying to win Thanksgiving this year, we can’t think of a better way to do it than by giving everyone their own mini pumpkin pie. Just serve, grab a spoon, dig in, and save the crumbly pie drama for your mama.
Can you make these pumpkin tarts in advance?
Unfilled, your pumpkin tarts can last in the fridge for up to two days. Follow the recipe through step four and allow your mini tarts to cool completely from the oven before placing the pans in the fridge to chill. You can also make the pumpkin filling up to two days in advance, storing it in an airtight container in the fridge before assembling and baking your pumpkin tarts.
How To Make This Recipe Dairy-Free
Who says our vegan friends can’t join in on the festive, pumpkin fun? To make this recipe dairy-free, sub coconut oil for the butter in the crust. Serve your pumpkin tarts with a dollop of whipped coconut cream or your favorite dairy-free ice cream.
Can you swap out the Speculoos for other cookies?
Speculoos or Biscoff cookies are the ideal way to add a little more spice to these pumpkin tarts. If you’re a fan of Trader Joe’s famous cookie butter (made from Speculoos), I can guarantee you’ll love the flavor in your pumpkin tarts. However, if Speculoos simply aren’t your jam or you want to expand elsewhere, the following cookies are solid substitutes depending on your taste preferences:
- graham crackers
- sugar cookies
- gingersnaps
- shortbread
Again, it all comes down to what you ultimately want in terms of flavor. Almost any crispy cookie will work, you just might have to play with the amount of melted butter or coconut oil that goes in the food processor along with your cookies.
Read more of our Baking With Britt Maren story! To see all of Britt’s delicious recipes, get all the inspo at her website.
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Pumpkin Pie Tartlets with Candied Pepitas
Description
These teeny tiny pumpkin pies are perfect for a personalized dessert experience.
Ingredients
For the crust:
For the pumpkin filling:
- 1 can pumpkin puree
- 1/2 cup dark brown sugar, packed
- 1/4 cup cane sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 can coconut milk
- 2 large eggs, at room temperature
- 1/2 cup candied pepitas (pumpkin seeds), for topping
- 1/2 cup candied ginger, for topping
- whipped cream, for serving
Instructions
- Preheat oven to 350°.
- Process cookies in food processor until fully crumbled.
- Add coconut oil and pulse until well combined, then spread the mixture evenly among the tart shells, making sure to push some up the sides as well. It should be nice and thick!
- Place tarts shells on a baking sheet, then bake for about 8 minutes. Set aside to cool.
- In a saucepan over medium heat, combine pumpkin, both sugars, spices, and salt, and cook for about 5 minutes until thick and smooth. Remove from heat, and add coconut milk and eggs, whisking until fully incorporated.
- Allow mixture to cool for a few minutes.
- Pour pumpkin mixture into prepared tart shells.
- Bake at 350° for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from baking sheet and cool completely on wire rack.
- Top with candied pepitas and ginger, and serve with whipped cream. Enjoy immediately or chilled.
coconut oil? The ingredients list doesn’t list coconut oil. See Step#3.