Introduction

These Pumpkin Spice Caramel Tarts combine the warm flavors of pumpkin and cinnamon with a rich caramel finish. Perfect for autumn gatherings or a cozy dessert, they are simple to make yet impressively delicious.

A small tart with a golden crust forms the bottom and sides, holding a smooth, shiny orange filling that drips slightly down the edge. On top, there is a swirl of white whipped cream dusted with a bit of cinnamon or spice, next to a whole pecan and a green leaf standing upright. The tart sits on a white plate with a brown rim, with a gold fork beside it. In the background, another tart and a white cup on saucer rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240g) pumpkin puree
2 eggs
1/2 cup (120ml) heavy cream
1 teaspoon pumpkin spice
1/4 cup (50g) brown sugar
Premade tart shells or homemade pastry
Caramel sauce (about 1 tablespoon per tart shell)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Prepare the tart shells: If using premade shells, place them on a baking sheet. For homemade pastry, roll out the dough and carefully line your tart pans.
Step 3: In a medium bowl, whisk together pumpkin puree, eggs, heavy cream, pumpkin spice, and brown sugar to make the pumpkin filling.
Step 4: Spoon about 1 tablespoon of caramel sauce into each tart shell, spreading it evenly.
Step 5: Carefully pour the pumpkin filling over the caramel layer, leaving a slight gap at the top.
Step 6: Place the tarts in the oven and bake for 20-25 minutes (or 35-40 minutes for a large tart) until the filling is set and slightly puffed.
Step 7: Allow the tarts to cool completely before removing them from the pans.

Tips & Variations

Use homemade caramel sauce for a richer flavor, or swap it with dulce de leche for a twist.
For extra texture, sprinkle chopped pecans over the caramel before adding the pumpkin filling.
Make mini tarts using small tart pans to serve as bite-sized treats.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or enjoy chilled. The crust may soften slightly after refrigeration but will still taste delicious.

How to Serve

A small tart with a light brown crust forms the base, filled with smooth, glossy orange-colored pumpkin or caramel filling that slightly drips down the side. On top, there is a swirl of white whipped cream dusted with a light brown powder, paired with two whole pecans and one green leaf sticking up from the cream. The tart sits on a white plate with a thin brown rim, alongside a golden fork on the right side, all set on a white marbled surface. In the background, another tart and a round bowl are blurred out, adding depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option if you don’t have fresh pumpkin.

What if I don’t have premade tart shells?

You can easily roll out your own pastry dough and line tart pans to create homemade shells. Just be sure to chill the dough before baking for a crisp crust.

Pumpkin Spice Caramel Tarts Recipe

Print Recipe

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4.7 from 106 reviews

These Pumpkin Spice Caramel Tarts combine a rich, creamy pumpkin filling infused with warming pumpkin spice and a gooey layer of caramel sauce nestled in a crisp tart shell. Perfect for autumn desserts, they bake to a tender, flavorful treat with a luscious caramel surprise at the bottom.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 small tarts or 1 large tart 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

1 cup (240g) pumpkin puree
2 eggs
1/2 cup (120ml) heavy cream
1 teaspoon pumpkin spice
1/4 cup (50g) brown sugar

Tarts

Premade tart shells or homemade pastry (enough for desired number of tarts)
Caramel sauce (about 1 tablespoon per tart shell)

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the tarts.
Prepare tart shells: Place premade tart shells on a baking sheet. If using homemade pastry, roll out the dough carefully and line your tart pans to create the shell for the filling.
Make pumpkin filling: In a medium bowl, whisk together the pumpkin puree, eggs, heavy cream, pumpkin spice, and brown sugar until the mixture is smooth and well combined.
Add caramel layer: Spoon about 1 tablespoon of caramel sauce into the bottom of each tart shell and spread it evenly to create a sweet base layer.
Fill tarts: Carefully pour the prepared pumpkin filling over the caramel in each tart shell, leaving a small gap at the top to allow for expansion during baking.
Bake tarts: Place the baking sheet with tarts into the preheated oven and bake for 20-25 minutes for small tarts or 35-40 minutes for a large tart until the filling is set and slightly puffed.
Cool and serve: Remove the tarts from the oven and allow them to cool completely before gently removing them from the tart pans or shells to serve.

Notes

You can use premade tart shells for convenience or homemade pastry for a fresh crust.
Adjust baking time depending on the size of your tarts: smaller tarts require less time, while a large tart needs longer to cook through.
Ensure the pumpkin filling is fully set before removing from the oven to maintain the tart shape.
For added texture, consider sprinkling chopped nuts on top before baking.
Store leftover tarts in the refrigerator and consume within 3 days for best freshness.

Keywords: pumpkin spice tarts, caramel pumpkin tarts, fall dessert, autumn recipe, pumpkin pie tarts, easy holiday dessert