Pumpkin Spice Caramel Tarts

Pumpkin Spice Caramel Tarts are my go-to dessert when autumn arrives and cozy treats take center stage. The combination of silky pumpkin filling and gooey caramel in each buttery tart shell makes every bite a celebration of the season. Whether you are hosting a holiday dinner or looking for a baking project on a crisp weekend, these tarts hit that perfect sweet spot of comfort and decadence.

I first created these tarts when my youngest begged for pumpkin pie but wanted something handheld We ended up making them together and now every year they kick off our family pumpkin season

Ingredients

• Pumpkin puree: gives that rich earthy base and vitamin boost Look for pure pumpkin without added sugar or spices for best flavor
• Eggs: help bind the filling and add an irresistible custardy texture Use local fresh eggs if you can
• Heavy cream: makes everything lush and creamy A splash from a good quality cream elevates the whole tart
• Pumpkin spice: provides the signature autumn flavor Opt for one with true cinnamon and a hint of nutmeg for warmth
• Brown sugar: sweetens gently and deepens the caramel notes Try to use dark brown sugar for extra depth if available
• Premade tart shells or homemade pastry: form the crisp foundation Press your own pastry dough into the pans for extra flakiness if you have time
• Caramel sauce: brings the gooey surprise layer Choose a thick sauce and check for real butter in the ingredient list

Step-by-Step Instructions

Prepare the Tart Shells:

Place premade tart shells on a sturdy baking sheet If using homemade pastry roll your dough thinly and gently press it into tart pans trimming excess with a paring knife

Make the Pumpkin Filling:

In a medium bowl whisk pumpkin puree eggs heavy cream pumpkin spice and brown sugar together Beat until velvety smooth this ensures the filling bakes evenly

Layer the Caramel:

Spoon about one tablespoon of caramel sauce into each tart shell and spread to cover the base This layer melts and bubbles under the filling creating a beautiful sticky bottom

Fill the Shells:

Carefully pour the pumpkin mixture over the caramel layer Leave a slight gap at the top to prevent overflow during baking

Bake the Tarts:

Slide the baking sheet into your oven Bake small tarts for twenty to twenty five minutes or one large tart for thirty five to forty minutes The filling should puff slightly and a subtle jiggle means it is done

Cool and Finish:

Let the tarts cool completely in their pans before lifting out which helps the filling set Optional top with a swirl of extra caramel and a sprinkle of pumpkin spice or a dollop of whipped cream

Save

Every year when pumpkin season arrives I look forward to swirling in that caramel sauce It is my favorite touch and always draws oohs from anyone who takes the first bite My middle child once tried to sneak an extra scoop of caramel into theirs no regrets

Storage Tips

After baking allow your tarts to cool completely before refrigerating Store them in a covered container for up to four days in the fridge The flavors actually become richer after a night or two and they firm up for easier handling For longer storage wrap tightly and freeze for up to one month Let thaw in the fridge before serving

Ingredient Substitutions

If you are out of heavy cream try full fat coconut milk for a dairy free spin Maple syrup can stand in for some of the brown sugar and if pumpkin spice is missing make your own with cinnamon nutmeg ginger and a pinch of cloves Premade tart shells work in a pinch but do not hesitate to use your favorite flaky pie crust

Serving Suggestions

Serve these tarts with a crown of whipped cream for a bakery finish Try a dusting of cinnamon or even toasted pecans for crunch They make a showstopping finale to a holiday meal but also work beautifully for afternoon coffee breaks

Cultural Context

Pumpkin desserts have deep roots in North American fall traditions The pumpkin and spice combination stems from colonial recipes and has evolved into an iconic autumn pairing Caramel adds a modern twist inspired by classic Southern chess pies

Recipe FAQs

→ Can I use homemade tart shells?

Yes, you can roll out homemade pastry and line your tart pans, ensuring a flakier, fresher base. Remember to blind bake to prevent a soggy crust.

→ How should I serve these tarts?

Allow them to cool completely, then drizzle with caramel sauce, sprinkle pumpkin spice, and top with whipped cream if desired.

→ Can I make these in advance?

Absolutely. Bake and chill the tarts ahead of time to deepen the pumpkin flavor. Store them in the refrigerator until ready to serve.

→ Can the caramel layer be omitted?

The caramel adds a sweet, gooey contrast to the spiced filling, but you may leave it out for a more classic tart flavor.

→ Are there alternatives for pumpkin spice?

If you don't have pumpkin spice, substitute with a blend of cinnamon, nutmeg, ginger, and cloves in similar proportions.

→ Is it necessary to chill the tarts before serving?

Chilling enhances the flavors and creates a firmer texture, making each bite more enjoyable.