Go Back
–+ servings
Pumpkin Spice Caramel Tarts

Pumpkin Spice Caramel Tarts for the Perfect Fall Treat

Delight in the flavors of fall with these irresistible Pumpkin Spice Caramel Tarts, combining warm spices and rich caramel.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 tarts
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shells
  • 1 cup Butter can be replaced with coconut oil for a dairy-free option
  • 2 cups All-Purpose Flour consider a gluten-free blend if needed
  • 1/4 cup Sugar using brown sugar adds depth of flavor
  • 1/2 teaspoon Salt a pinch enhances flavor
  • 1/4 cup Cold Water ice-cold water is best for flakiness
For the Filling
  • 1 cup Pumpkin Puree can substitute with butternut squash puree
  • 1 cup Heavy Cream use coconut cream for a dairy-free version
  • 1/2 cup Caramel Sauce homemade caramel preferred
  • 1 tablespoon Pumpkin Spice Mix
Optional Topping
  • 1/4 cup Chopped Nuts pecans or walnuts work well
  • 1/4 cup Extra Caramel for drizzling on top
  • 1 cup Whipped Cream coconut whipped cream for dairy-free

Equipment

  • Muffin tin or tart pans
  • Saucepan
  • Mixing bowl
  • Whisk
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your tart shells using a muffin tin or tart pans.
  2. Mix diced cold butter into all-purpose flour, sugar, and salt until sandy.
  3. Gradually add cold water and mix until dough comes together; press into tart pans.
  4. Blind bake the shells for 15-20 minutes until lightly golden.
  5. Allow the tart shells to cool completely on a wire rack.
  6. In a saucepan, combine heavy cream and caramel sauce over low heat for 5 minutes.
  7. Whisk cooled caramel with pumpkin puree and pumpkin spice mix until smooth.
  8. Pour pumpkin-caramel mixture into tart shells, filling them about three-quarters full.
  9. Bake for 20-25 minutes until filling is set but slightly jiggles in the center.
  10. Cool the tarts for at least 30 minutes, then transfer to the refrigerator for 2 hours.
  11. Before serving, drizzle with extra caramel and top with nuts or whipped cream.
  12. Slice and enjoy at room temperature or slightly chilled.

Nutrition

Serving: 1tartCalories: 280kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store tarts in an airtight container in the fridge for up to 3 days. They can be frozen for up to 1 month and reheated in the microwave for 10-15 seconds if desired.

Tried this recipe?

Let us know how it was!