Autumn Spice Tarts: Warm, Spiced, and Sweet:

A Little Taste of Autumn

My kitchen smells like a cozy sweater right now. It is all because of these little tarts. They are warm, spiced, and sweet. Each bite feels like a hug from the inside.

I love making big pies. But sometimes, you just want a tiny treat. These mini tarts are perfect for that. You get your own little pie. No need to share unless you want to!

My First Pie Crust Mess

Let me tell you about my first time with pie crust. I was so nervous. I thought it had to be a perfect circle. It ended up looking like a map of a strange country.

My abuela saw me frowning. She just laughed and said, Lena, the messy ones taste the best. She was right. This matters because food made with happy hands always tastes better. Don’t worry about making it perfect.

Let’s Get Our Hands Dirty

First, get your pie crusts ready. Roll them out and use a round cutter. Press those circles into a muffin tin. They look like tiny little nests. Isn’t that fun?

Now for the filling. You just mix everything in one bowl. The pumpkin and spices make a beautiful orange color. Doesn’t that smell amazing? Fill each little crust nest with the mixture.

The Magic of Spices

That pumpkin pie spice is like magic dust. It has cinnamon, ginger, and nutmeg. These spices make your whole house smell like the holidays. I still smile when I smell it.

Fun fact: People used to believe spices could bring good luck. I think they bring good feelings. This matters because sharing warm food connects us. It is a simple way to show you care.

Your Turn in the Kitchen

While they bake, the waiting is the hardest part. You will see the tops get a little firm. Let them cool before you pop them out. Then add a tiny cloud of whipped cream on top.

What is your favorite smell from your kitchen? Is it baking bread or something else? Tell me about a time you made a happy mess cooking. Do you prefer big pies or little treats like these?

Ingredients:

Ingredient	Amount	Notes
unbaked pie crust	3 rolls	room temperature
pure pumpkin puree	15 ounces
evaporated milk	12 ounces
granulated sugar	3/4 cup
salt	1/2 teaspoon
large eggs	2
pumpkin pie spice	2 teaspoons
whipped cream		optional, for topping

My Cozy Autumn Spice Tarts

Hello, my dear! Come sit with me in the kitchen. The air is getting crisp outside. I always crave something warm and spiced this time of year. These little tarts are like a hug from the inside. They fill the whole house with the most wonderful smell. Doesn’t that sound lovely?

I learned to make these from my own abuela. She never measured a thing, just used her hands and her heart. I’ve written it all down for you, though. Don’t worry. We are going to make the cutest little pumpkin pies. They are perfect for small hands and big appetites.

Step 1: Prepare the Oven and Pan

First, turn your oven on to 375°F. This gets it nice and hot for our tarts. Grease your mini muffin tin lightly. This is like putting lotion on so the tarts don’t stick. I use my fingers for this. It’s a bit messy, but fun!

Step 2: Cut the Crusts

Now, unroll your pie crust on the counter. Use a round cutter to make little circles. I use a small glass if I can’t find my cutter. Press down firmly and twist. (A hard-learned tip: don’t twist the glass before you press down, or the edges get squished!).

Step 3: Form the Tart Shells

Gently press each circle into a spot in the muffin tin. Push it down and up the sides, like a tiny nest. If you have extra circles, cover them with plastic wrap. This keeps them soft. I still laugh at the time I forgot and they dried out. We had to start over!

Step 4: Make the Filling

Let’s make the filling! Get a big bowl. Put in the pumpkin, evaporated milk, sugar, salt, eggs, and spice. Whisk it all together until it’s smooth and one color. Doesn’t that smell amazing? It already tastes like autumn. What’s your favorite smell in the kitchen? Share below!

Step 5: Fill the Shells

Spoon about one tablespoon of filling into each little crust nest. Don’t fill them all the way to the top. They puff up a little while baking. We don’t want any spills in the oven. It makes such a mess to clean.

Step 6: Bake and Cool

Carefully put the tin in the hot oven. Bake for about 20 minutes. You’ll know they’re done when the filling doesn’t wiggle. Let them cool completely before you take them out. This is the hardest part, waiting! But it’s worth it.

Cook Time: 18–20 minutes per batch
Total Time: About 48 minutes
Yield: About 54 mini tarts
Category: Dessert, Snack

Three Fun Twists to Try

Once you master the basic recipe, you can get creative. I love to play with my food. Here are a few ideas to make these tarts your own. They are all so simple and delicious.

Chocolate Chip Surprise

Toss a few mini chocolate chips into the filling. They get all melty inside the warm tart. It’s a wonderful little secret.

Gingersnap Crust

Swap the pie crust for crushed gingersnap cookies. Just press the crumbs into the tin. It adds a lovely, spicy crunch.

Maple Pecan Drizzle

Mix a little maple syrup into the whipped cream. Top each tart with it and a tiny pecan piece. So fancy!

Which one would you try first? Comment below!

Serving Your Little Masterpieces

These tarts are wonderful all on their own. But you can make them extra special. I like to serve them on a big platter. It looks like a harvest of tiny pies. My grandchildren love that.

For a real treat, add a dollop of whipped cream on top. A tiny sprinkle of cinnamon looks pretty. You could also serve them with a scoop of vanilla ice cream. The warm and cold together is just magic.

To drink, a cold glass of milk is always perfect. For the grown-ups, a warm cup of coffee with a dash of cream is lovely. It sips so nicely with the spiced tart. Which would you choose tonight?

Keeping Your Spice Tarts Happy

These little tarts are perfect for making ahead. Let them cool completely after baking. Then, pop them into an airtight container. They will be happy in your fridge for up to four days.

You can also freeze them for a later treat. I place them on a baking sheet to freeze solid first. Then I move them to a freezer bag. This way they do not stick together. I once forgot this step and had a solid tart-brick!

To reheat, just warm them in a 300°F oven for about ten minutes. This brings back their cozy, just-baked feel. Batch cooking like this saves so much time on busy days. It means a warm, homemade treat is always close by. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Tart Troubles

Is your filling sticking to the spoon? Your pumpkin might be too thick. Just give it another good whisk. This makes the filling smooth and easy to pour.

Are your crusts shrinking in the pan? I remember when this happened to me. The secret is to press the dough firmly up the sides. Do not stretch it. This simple step makes all the difference.

Are the tarts hard to remove after baking? Let them cool for a few minutes first. Then, a small knife can gently loosen the edges. Fixing small problems builds your confidence in the kitchen. It also makes your food taste even better. Which of these problems have you run into before?

Your Mini Tart Questions, Answered

Q: Can I make these gluten-free? A: Yes! Just use your favorite gluten-free pie crust from the store.

Q: Can I make them ahead? A: Absolutely. Bake them, let them cool, and store them in the fridge.

Q: What if I do not have pumpkin pie spice? A: Mix cinnamon, ginger, nutmeg, and a pinch of cloves.

Q: Can I make a bigger pie? A: Sure! Just pour all the filling into one regular pie crust. You will need to bake it longer.

Q: Is the whipped cream needed? A: No, but it is a lovely, creamy finish. *Fun fact: The first known recipe for pumpkin pie was in a 1653 French cookbook!* Which tip will you try first?

From My Kitchen to Yours

I hope these little tarts bring warmth to your home. They always remind me of crisp autumn afternoons. My own grandchildren love helping me press the dough into the pans.

I would be so delighted to see your creations. Sharing food is one of life’s greatest joys. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Lena Morales.