Pumpkin Spice Tarts

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Pumpkin Spice Tarts

Pumpkin spice tarts; a perfect dessert for Thanksgiving!

Mini Pumpkin Spice Tarts


  • 1 large can 796ml organic pumpkin (BPA Free)
  • 2 eggs
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp ground ginger
  • 1 can 300ml low fat sweetened condensed milk
  • 3 tbsp all-purpose flour
  • 3 packs of 12 ready-made mini tarts (or only 2 packs if you’re saving some of the pumpkin mixture for waffles or pancakes.)


  1. Preheat oven to 375F
  2. Prebake ready made tarts in the oven according to instructions. (Make sure they’re golden brown before adding pumpkin mixture.)
  3. In a large bowl, mix all the ingredients for the filling mixture. 
  4. Drop spoonfuls of the pumpkin mixture into the tarts (make sure they’re nice and full) re-baking them for an additional 15-20 minutes.

(You can also save 2 cups of the mixture and only fill 24 mini tarts. Adding the remaining mixture with and  additional ½ tsp cinnamon, nutmeg and 1 tsp ground ginger to your traditional pancake recipe for simple & delicious pumpkin spice pancakes!) 

Have some time and want to make your own super-easy tart crust? Here are two of my favourite recipes:

  1. I like to follow this traditional recipe here on Chowhound!
  2. And for a more raw, vegan and gluten free pie crust I use this recipe from Leites Culinaria.









Recipe Yields: 36 Pumpkin Spice Tarts

PureSense Health Clients:

  • 1 Pumpkin Spice Tart = 2 Starch + 1 Fat                                                  
2018-03-27T21:37:04-07:00 Desserts, Recipes|