Pumpkin Streusel Tarts Recipe

Introduction

These Pumpkin Streusel Tarts combine a smooth, spiced pumpkin filling with a crunchy, buttery streusel topping for a delightful autumn treat. Perfect for holiday gatherings or a cozy dessert any time of year.

Ingredients

• Tart shells (pre-made or homemade), quantity as needed for desired servings
• 1 cup pumpkin purée
• 1/2 cup sugar
• Streusel topping (butter, flour, sugar mixture)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). If using pre-made tart shells, place them on a baking sheet.
2. Step 2: In a bowl, mix the pumpkin purée with sugar until smooth and well combined.
3. Step 3: Spoon the pumpkin mixture evenly into each tart shell.
4. Step 4: Sprinkle the streusel topping generously over the pumpkin filling.
5. Step 5: Bake the tarts in the preheated oven for 25–30 minutes, or until the filling is set and the streusel is golden brown.
6. Step 6: Allow the tarts to cool slightly before serving to let the filling firm up.

Tips & Variations

• Use a mix of brown sugar and cinnamon in the streusel topping for extra warmth and flavor.
• Add a pinch of nutmeg or cloves to the pumpkin filling for a more traditional pumpkin spice taste.
• Try mini tart shells for bite-sized treats perfect for parties.
• For gluten-free options, use gluten-free tart shells and adjust streusel ingredients accordingly.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for 5-10 minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells from scratch?

Absolutely! You can prepare your own tart shells using a basic pastry dough recipe if you prefer homemade crusts over store-bought options.

What can I use if I don’t have pumpkin purée?

You can substitute canned pumpkin purée or make your own by roasting and pureeing fresh pumpkin. Avoid using pumpkin pie filling, as it contains added spices and sugar.

Pumpkin Streusel Tarts Recipe

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★★★★★

4.5 from 721 reviews

These delightful Pumpkin Streusel Tarts combine a rich, spiced pumpkin filling nestled inside buttery tart shells, topped with a crunchy cinnamon streusel. Perfect for fall gatherings or holiday desserts, these tarts feature a balance of sweet and spice with a crisp, crumbly topping.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Shells

• 8 tart shells (pre-made or homemade, about 4-inch diameter each)

Pumpkin Filling

• 1 cup pumpkin purée
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare Tart Shells: If using pre-made tart shells, ensure they are ready to fill. For homemade shells, pre-bake them lightly to avoid sogginess during baking with the filling.
2. Make Pumpkin Filling: In a bowl, combine pumpkin purée, granulated sugar, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until smooth and well integrated.
3. Fill Tart Shells: Spoon the pumpkin filling evenly into each tart shell, filling almost to the top but leaving a small space for the topping.
4. Prepare Streusel Topping: In another bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
5. Top the Tarts: Sprinkle the streusel topping generously over the pumpkin filling in each tart, covering the surface evenly.
6. Bake: Place the filled tarts on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the filling is set and the streusel topping is golden brown and crisp.
7. Cool and Serve: Allow the tarts to cool completely on a wire rack before serving to let the filling firm up and to enjoy the best texture.

Notes

• For richer flavor, add a splash of vanilla extract to the pumpkin filling.
• Tart shells can be homemade using a shortcrust pastry for best results.
• The streusel topping can be made ahead and refrigerated until ready to use.
• Store leftover tarts in an airtight container in the refrigerator up to 3 days.
• Warm slightly before serving for a cozy treat.

Keywords: pumpkin tart, pumpkin dessert, streusel topping, fall dessert, Thanksgiving dessert, pumpkin filling