Pumpkin and Nutmeg Tarts Recipe

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I love seasonal baking and over the last couple of years I’ve really enjoyed baking different recipes with pumpkin – something I’d never really used until I decided to make a Pumpkin Pie one day. The whole family really enjoyed it and we’ve been cooking pumpkin recipes ever since.

Pumpkin and Nutmeg Tarts Recipe

Pumpkin Tarts are a lovely little treat at this time of year. They have just the right balance of sweet and savoury and they are something even the children enjoy. I love to bake them when friends come round or as part of an afternoon tea spread and they make a really refreshing change to a typical loaf cake or muffin. It’s nice to bake something different.

Pumpkin and Nutmeg Tarts Recipe

I find that pumpkin tarts are the mince pie of the autumn. They’re easy to bake, have a flavour that once you’ve tried you’ll never forget and are lovely to give as a gift too. They’re a wonderful after dinner treat and something we cannot get enough of over the autumn season.

Can we cut corners with the pumpkin tarts recipe?

When making these mini pumpkin tarts there are a few shortcuts you can make. You can use ready made or homemade pastry for the mini tart shells and you can make your own fresh roasted pumpkin puree as per the pumpkin tart recipe or use canned pumpkin purée.

I also have a pumpkin puree recipe if you’d like to make and freeze your own puree to always have some homemade pumpkin puree to hand.

The pumpkin pies can be served as they are or with a swirl of whipped cream on top. Whipped cream goes really well with the pumpkin spice favours of the pie filling and the crispness of the pie crust. I know I’ll be baking these again before the season is over.

Pumpkin and Nutmeg Tarts Recipe

If you’re looking for other seasonal recipes to try why not make our pumpkin bread, pumpkin muffins or pumpkin fudge? You can see all our pumpkin recipes to date here.

So here’s our Pumpkin Pie Tarts recipe:

Ingredients

  • 1 kg of quantity of short-crust pastry
  • 500 g pumpkin or butternut squash unpeeled
  • 100 g brown sugar
  • 1 tbsp. corn flour
  • 1 egg
  • 1 tsp nutmeg
  • Milk for glazing
  • 1 tbsp. caster sugar

Instructions

  • Preheat oven to 200 C/gas mark 6.
  • Chop the pumpkin into good size chunks, then place them into the oven to bake for 30 minutes, or until soft.
  • Whist the chunks are baking, roll out the pastry dough until about 1cm thick, and cut into circles slightly larger than the base of the tins.
  • Line the 8-10 small pie tins with the circle cut pastry, leaving enough for a lid, afterward place in the fridge for 20 minutes
  • Whilst the pumpkin is still hot, scoop the flesh from the skin. Discard the skin.
  • In a large bowl, whisk the pumpkin until smooth.
  • Beat the sugar, egg and nutmeg together, then add to the pumpkin and whisk some more.
  • Let the pumpkin filling cool, and then spoon the mix into the chilled tart cases.
  • With the remaining pastry, cut shapes for the top of the tarts and place on top of the filling.
  • Brush the tops with milk and scatter with caster sugar.
  • Place pie dishes on larger baking tray (in case any liquid leaks out) and bake for 25 minutes until lightly browned.
  • Allow to cool before turning out.

If you’d like to print or pin the Pumpkin and Nutmeg Tarts recipe for later you can do so below. Enjoy!

Pumpkin and Nutmeg Tarts Recipe

This is such a lovely recipe to be enjoyed through autumn and the rest of the year.
Course Afternoon Tea, Dessert, Snack
Cuisine British
Keyword baking, cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 tarts
Calories 307kcal

Ingredients

  • 1 kg of quantity of short-crust pastry
  • 500 g pumpkin or butternut squash unpeeled
  • 100 g brown sugar
  • 1 tbsp. corn flour
  • 1 egg
  • 1 tsp nutmeg
  • Milk for glazing
  • 1 tbsp. caster sugar

Instructions

  • Pre-heat the oven to 200 C/gas mark 6.
  • Chop the pumpkin into good size chunks, then place them into the oven to bake for 30 minutes, or until soft.
  • Whist the chunks are baking, roll out the pastry until about 1cm thick, and cut into circles slightly larger than the base of the tins.
  • Line the 8-10 small pie tins with the circle cut pastry, leaving enough for a lid, afterward place in the fridge for 20 minutes
  • Whilst the pumpkin is still hot, scoop the flesh from the skin. Discard the skin.
  • In a bowl, whisk the pumpkin until smooth.
  • Beat the sugar, egg and nutmeg together, then add to the pumpkin and whisk some more.
  • Let the filling cool, and then spoon the mix into the chilled tart cases.
  • With the remaining pastry, cut shapes for the top of the tarts and place on top of the filling.
  • Brush the tops with milk and scatter with caster sugar.
  • Place pie dishes on larger baking tray (in case any liquid leaks out) and bake for 25 minutes.
  • Allow to cool before turning out.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Pumpkin and Nutmeg Tarts

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