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Mini Pumpkin Tarts
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1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/4 cup finely chopped pecans

2 tablespoons Land O Lakes® Butter, softened


3/4 cup Land O Lakes® Butter, softened

6 ounces cream cheese, softened

1 1/2 cups all-purpose flour


1 (14-ounce) can sweetened condensed milk

1 1/4 cups canned pumpkin

1 large Land O Lakes® Egg

1 teaspoon pumpkin pie spice  


Land O Lakes® Heavy Whipping Cream, whipped, if desired

 *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.

  3. STEP 3

    Combine 3/4 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add 1 1/2 cups flour; continue beating until dough forms. Divide dough into 36 pieces; place 1 piece into each ungreased mini muffin pan cup. Press dough onto bottom and up sides of cups.

  4. STEP 4

    Combine all filling ingredients in bowl; beat with whisk until smooth. Pour about 1 tablespoon filling into each unbaked tart shell; sprinkle each with about 1 teaspoon topping.

  5. STEP 5

    Bake 25-28 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Remove to cooling rack.

  6. STEP 6

    Serve at room temperature with dollop of whipped cream, if desired. Store refrigerated.

Tip #1

Topping, crust and filling can be prepared up to a day ahead. Place each in container with tight-fitting lid; refrigerate. Assemble mini tarts right before baking.

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