Pumpkin Pecan Tarts

Pumpkin Pecan Tarts
Staff Writer
Pumpkin Pecan Tarts

Zac Williams

Decadently rich, thin slices of these little tarts are all that you need, with flavored whipped cream or ice cream, of course.


For the tarts:

Preheat the oven to 350 degrees.

Roll the pie dough into six 4-inch circles and line the mini tart pans; crimp the edges. Place pans on baking sheets for ease in removing tarts from oven.

In a medium bowl, beat the eggs, pumpkin purée, sugars, corn syrup, butter, flour, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour the mixture into the prepared pie crusts. Sprinkle the pecans over top. Bake on the middle rack of the oven for 35-40 minutes until the center is set. Cool for at least 1 hour before slicing; refrigerate until ready to serve.

For the topping:

Beat the cream with powdered sugar, vanilla extract, and bourbon or rum until stiff peaks form.* Chill until ready to serve. 


Calories per serving:

918 calories

Dietary restrictions:

High Fiber Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 54g 83%
  • Carbs 102g 34%
  • Saturated 21g 105%
  • Fiber 6g 22%
  • Trans 0g
  • Sugars 56g
  • Monounsaturated 21g
  • Polyunsaturated 8g
  • Protein 9g 18%
  • Cholesterol 158mg 53%
  • Sodium 509mg 21%
  • Calcium 98mg 10%
  • Magnesium 55mg 14%
  • Potassium 382mg 11%
  • Iron 3mg 17%
  • Zinc 2mg 10%
  • Phosphorus 192mg 27%
  • Vitamin A 824µg 92%
  • Vitamin C 4mg 6%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 15µg 18%
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