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–+ servings
Pumpkin tarts with pumpkin pastry cream stacked on top of each other showing the texture.

Mini Pumpkin Tarts (with pumpkin pastry cream)

Amanda
These pumpkin tartlets with pumpkin pastry cream are spiced, creamy, and dreamy! Perfect for a party and packed with flavor.
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Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 tartlets (depends on size of tart shell)

Equipment

  • Medium Saucepan
  • Fine mesh sieve

Ingredients
 

Graham Cracker Crust (or store bought from ifiGOURMET Provisions linked in notes)

  • 1 and ½ cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 3 tablepsoons granulated sugar
  • 7 tablespoons butter, melted salted or unsalted, add a pinch of salt if using unsalted

Pumpkin Pastry Cream

  • 4 egg yolks
  • ¼ cup plus 6 tablespoons brown sugar, packed
  • 2 cups whole milk
  • ⅔ cup pumpkin puree 100% pure pumpkin
  • 2 teaspoons pumpkin pie spice this will make it darker in color
  • 3 tablespoons butter room temperature
  • 1 teaspoon vanilla extract

Milk Chocolate Ganache

  • 3 oz heavy cream
  • 6 oz milk chocolate chopped or high quality chips, I used ifiGOURMET Provisions linked in notes

Instructions
 

Graham Cracker Crust

  • Crush graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of the pan you're using to form an even crust. Chill in the refrigerator until ready to use.

Pumpkin Pastry Cream

  • In a medium bowl, whisk together the egg yolks, cornstarch, ¼ cup of sugar, and ¼ cup of milk until smooth. Set the bowl on a damp washcloth near the stove to prevent it from moving.
  • In a medium saucepan, combine the remaining milk, pumpkin, and the remaining 6 tablespoons of sugar. Place the pan over medium heat and warm the mixture until it is barely simmering. You want to dissolve the sugar
  • Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk constantly, it will go from thin to thick quick.
  • Keep the heat at medium (do not turn it up) and whisk the mixture constantly until it thickens. You’ll know it’s ready when it begins to rapidly bubble and become thick, like a thicker pudding consistency.
  • Remove the saucepan from the heat immediately. Transfer to a heat safe bowl. If there are any bits of scrambled egg, strain the pastry cream through a fine mesh sieve into the bowl.
  • While the pastry cream is still warm, whisk in the spices, vanilla extract, a pinch of salt, and butter until fully combined. Taste for salt, add a pinch if more is needed. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until completely cold before using.
  • Once cold and thick, whisk before using.

Milk Chocolate Ganache

  • In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil. You can also microwave for 20 seconds at a time.
  • Pour the hot cream over the chocolate, making sure all the chocolate is covered.
  • Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
  • After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth

Assembling the tarts

  • Fill the tart shells with the desired amount of pumpkin pastry cream. Top with a very thin layer of chocolate ganache, being careful not to use too much so the ganache does not overpower the pumpkin pastry cream.
  • If you are not topping the pastry cream with ganache, cover it directly with plastic wrap, pressing the wrap gently onto the surface of the pastry cream. This will prevent a skin from forming.
  • Top with whipped cream if desired.

Notes

Check out the graham cracker tart shells and milk chocolate I used from ifiGOURMET Provisions!
If you don’t want to use milk chocolate for the ganache and are using dark or semi sweet chocolate instead, use a 1:1 ratio, 6 oz of chocolate to 6 oz of heavy cream.
Storage:
Pumpkin pastry cream: Store the pastry cream in an airtight container in the refrigerator for up to 3 to 4 days. Press plastic wrap directly onto the surface of the pastry cream before covering the container. This prevents a skin from forming. Give it a good whisk before filling the tart shells to bring back that smooth, creamy texture.
Milk chocolate ganache: Store the ganache separately in an airtight container in the refrigerator. When you are ready to use it, gently warm it in very short intervals and stir between each one until it becomes smooth and spreadable again. Be careful not to overheat it because milk chocolate can get too thin very quickly.
Graham cracker tart shells: Keep the graham cracker tart shells frozen until ready to use.
Assembled pumpkin tarts: Once assembled, the tarts need to be stored in the refrigerator because of the pastry cream. They will still taste delicious the next day, but the crust will soften the longer it sits. For the very best texture, I recommend assembling them the day you plan to serve them.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.