This recipe for Pumpkin Streusel Tarts is the perfect Autumn dessert. With buttery pastry, a spiced pumpkin filling, and a cinnamon streusel topping – this dish will become a new holiday favorite!
Pumpkin Spice is a Fall favorite. From Lattes to Pumpkin Spice Sticky Buns to these delicious tarts, indulge yourself in Autumn’s best flavor combinations!
Pumpkin Spice At Its Finest
From late summer until Thanksgiving, pumpkin spice takes over our stores. I kid you not – I saw pumpkin spice body wash the other day!
Listen, I’m crazy about pumpkin spice just as much as the next girl, but am I the only one who thinks body wash is one step too far? I don’t know about you, but I don’t want to get out of the shower smelling like a pumpkin pie.
That said, I’m kicking off this year’s pumpkin craze with these amazing Pumpkin Streusel Tarts. Last year, I posted my Pumpkin Pie Sticky Buns and they have been so popular, I wasn’t sure how to compete, but these tarts are fabulous!
Why This Recipe Works:
- The spiced pumpkin pie filling and buttery, cinnamon crumb topping is a scrumptious, flavor profile.
- The flaky crust filled with the contrasting soft filling and crunchy topping creates a wonderful range of textures.
Canned Pumpkin vs Fresh Pumpkin
Although I’m a food blogger that is all about cooking from scratch, I grew up in America where canned pumpkin is widely used in baking, so I’m not against it.
I have made this recipe using both canned and fresh pumpkin and with all of the spice, the pumpkin flavor came through wonderfully with both.
One thing to keep in mind with canned Pumpkin is that it often comes sweetened so look at the ingredients on the label and taste. If it seems quite sweet, you may want to adjust the recipe accordingly.
Canned pumpkin is also commonly bright orange while fresh puree is much lighter in color.
If you want to use fresh pumpkin, make sure you know what you’re doing as it can be quite watery if not done well. See this article from Breads from Anna for some great advice on making your own.
Homemade Crust vs Store Bought
Again, I’m a big advocate for cooking from scratch, but I know it’s not always easy. For this recipe, I used my own recipe for the crust, but there are a lot of good quality choices in stores, so if you’re short on time, or not great at making the crust – buy it – I won’t judge 🙂
These tarts are really simple to make. If you buy a ready-made crust, it would take no time at all, but I promise the homemade crust is worth the added effort!
To save time, I make my crust using a food processor (I don’t own a stand mixer so I make most things with a food processor). I also make big batches and freeze them.
Here’s how you make Pumpkin Streusel Tarts
Start with rolling the dough to a ¼ inch thick.
Using a cookie cutter slightly larger than your cupcake sections in a cupcake pan, cut the dough.
You will need to cut 12 circles.
Place the circles into the sections of the pan, chill for 20 minutes and dock with a fork.
To make the filling, start with melting butter in a pan over medium heat.
Add brown sugar, sugar, cinnamon, nutmeg, ground cloves, flour, and pumpkin.
Add the condensed milk and egg and mix until smooth.
Heat and whisk until the mixture starts to bubble. Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To make the topping, start with adding both sugars, cinnamon, and salt into a medium mixing bowl.
Mix together until combined.
Add melted butter.
Stir to blend and set aside.
Spoon the filling into the tart shells.
Cover with the crumb topping.
Bake 30 minutes.
Enjoy warm or chilled.
- Try substituting the pumpkin for candied yams, butternut squash, or sweet potato for an all-new tart.
How do you store these tarts? Store in refrigerator in an airtight container. These tarts will last up to 3 days.
Can you freeze pumpkin tarts? Pumpkin tarts can be frozen, although some integrity and texture may be affected. The filling may separate slightly and the crust might get soggy.
To freeze, wrap tightly in plastic wrap and foil or place in a freezer bag. These tarts can be frozen for up to two months. Thaw in the refrigerator.
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For the crust:
- Pie Crust recipe, or store-bought dough (rested and ready to roll)
For the filling:
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 teaspoon flour
- ½ cup sweetened condensed milk
- 1 egg
For the topping:
- 1⁄2 cups brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, melted
- 1 cup all-purpose flour
- Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
- Using 5-inch cookie, cut out twelve circles and line 12 sections of a muffin pan with the circles.
- Chill in the pan another 20 minutes.
- Preheat the oven to 350F/180C
To prepare the filling:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sugar, cinnamon, nutmeg, ground cloves, pumpkin, condensed milk, melted butter, egg, and flour. Whisk until the mixture starts to bubble.
- Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside.
To prepare the topping:
- Mix both sugars, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
- Add flour and mix with a fork until moist clumps form. Set aside.
- Using a tablespoon, add a heaping spoonful into each tart shell and crumble the topping evenly over each tart.
- Bake for 25-30 minutes or until the crust is golden brown, remove and allow to cool to room temperature before serving.
- Use Fresh Grated Nutmeg to give your Pumpkin Spice an extra kick.
- Be Sure to Preheat the Oven for evenly cooked tarts with a flaky crust and good texture.
Update Notes: This post was originally published on Nov 11, 2017, but was republished with new photos, step by step instructions, cooking tips, and a video in September of 2019.