Go Back

Pumpkin and Nutmeg Tarts Recipe

This is such a lovely recipe to be enjoyed through autumn and the rest of the year.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: baking, cake
Servings: 12 tarts
Calories: 307kcal


  • 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


  • 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.