Mini Pumpkin Tartlets with Cinnamon Whipped Cream Recipe

My daughter brought home a book from the school library called “Fairy Tale Feasts,” a cookbook for young readers. After we browsed the recipes together she chose to make these mini pumpkin tartlets with homemade cinnamon whipped cream. We had so much fun baking side by side. The spiced pumpkin filling, crunchy walnut topping and silky cinnamon whipped cream make a delightful combination. The whole family enjoyed them and my daughter was proud of her creation.

Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream

Pumpkin Filling:

• 7 oz canned pumpkin (about half of a 15-oz can)
• 1/4 cup evaporated milk
• 1 egg
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg

Walnut Topping:

• 2 tbsp walnuts
• 2 tbsp brown sugar
• 1 tbsp cold butter, diced

Cinnamon Whipped Cream:

• 1 cup heavy whipping cream
• Powdered sugar, to taste
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Other Ingredients:

• 2 pre-made pie crusts

How to Make Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream

Prepare the pumpkin filling: Combine the canned pumpkin, evaporated milk, egg, brown sugar, white sugar and spices in a bowl. Mix thoroughly until smooth and well combined.

Make the walnut topping: Place the walnuts, brown sugar and diced cold butter in a food processor or blender. Pulse until the mixture becomes crumbly. Set aside.

Make the cinnamon whipped cream: In a chilled bowl beat the heavy whipping cream with powdered sugar to taste, vanilla extract and ground cinnamon using a hand mixer until thick and fluffy. Refrigerate until ready to serve.

Preheat the oven to 425°F (220°C). Lightly coat two mini muffin pans with cooking spray.

Prepare the crusts: On a lightly floured surface roll out the pie crusts if needed and cut rounds using a cookie cutter or the rim of a glass. Each pie crust should yield about 10 rounds. Gently press each round into the mini muffin cups, forming a small cup without stretching or puncturing the dough.

Fill each tartlet shell with about 1 tablespoon of the pumpkin filling. Sprinkle roughly 1 teaspoon of the walnut topping over each filled tartlet.

Bake for 13–15 minutes, until the crusts are golden and the filling is set. Remove from the oven and let the tartlets cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.

Serve each mini tartlet with a generous dollop of the cinnamon whipped cream. These bite-sized treats are perfect for parties, school events or an easy family dessert. Enjoy!