pumpkin pie tartlets

Meringue Pumpkin Pie Tartlets (video)

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Whenever fall and Thanksgiving rolls around, I always crave for pumpkin pie! And what’s even more eye-catching than these mini pumpkin pie tartlets!? They’re made with buttery pie crust, filled with pumpkin pie filling and finished with dollops of meringue! These tartlets are elegant and easy to make! Make these next time you need a great dessert for your holiday party, or a treat to bring to a potluck.

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The Pie Crust

For these pumpkin pie tartlets, I used premade, store-bought pie crust. All you have to do is unroll it and use! Unroll the pie crust and use a small circle cookie cutter for each tartlet. Gently press the dough into a mini cupcake pan. Want to make your own, homemade butter crust? Check out my ‘All-Butter Pie Crust’ video recipe for an in-depth tutorial! You can make your own pie crust up to a week in advance and just keep it refrigerated until ready to use.

The Pumpkin Pie Filling

The pumpkin filling for this recipe is amazing! It includes loads of pumpkin (of course!), along with lots of spices such as cinnamon, ginger, nutmeg and all-spice! And for my secret ingredient – golden rum! Don’t worry, the alcohol will get baked out of the tarts so these are kid-friendly! The rum adds a unique and robust flavor to the filling that only makes it better!

mini pumpkin pie tartlets with meringue topping

The Meringue Topping

To garnish these pumpkin pie tartlets, I went with a fluffy meringue to give these tarts some light and fluffy texture. First, whisk the eggs whites to soft peak stage, then prepare the sugar syrup. Pour the hot syrup directly into the egg whites with the mixer on low speed. The egg whites will get cooked with the hot sugar syrup. Once added, turn up the mixer speed and whisk until stiff peaks form. Pipe the meringue on top, then garnish with toffee chips or mini chocolate chips. If you have a butane food torch, try burning the meringue for even more flavor!

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