Pumpkin Spice Caramel Tarts Recipe Perfect for Fall Parties

The scent of warm pumpkin spice and buttery caramel filling my kitchen always signals the start of cozy fall evenings. I first made these pumpkin spice caramel tarts when I wanted something festive but a little different from the usual pumpkin pie. Let me tell you, they were an instant hit! These tarts are the perfect blend of creamy pumpkin spice custard and gooey caramel, all nestled in a flaky, buttery crust. They’re decadent, seasonal, and just the right size for a sweet treat without overindulging.

If you’re hosting a fall gathering or simply craving a dessert that screams autumn, this recipe is your new go-to. With flavors that evoke crisp air and colorful leaves, it’s the ultimate way to celebrate the season. Plus, they look stunning on any table, making them perfect for impressing guests without spending all day in the kitchen. Let’s dive into what makes these little tarts so special.

Why You’ll Love This Recipe

• Perfect for Fall Parties: These tarts are the ultimate seasonal dessert, bursting with pumpkin spice goodness and caramel richness.
• Simple Yet Elegant: They look fancy enough for a dinner party but are surprisingly easy to make.
• Individual Portions: No slicing or messy serving—each guest gets their own beautifully crafted tart.
• Customizable: You can tweak the spice blend, crust type, or even the caramel drizzle to suit your taste.
• Unforgettable Flavor: The combination of pumpkin spice custard and caramel is indulgently comforting, yet not overly sweet.

Unlike traditional pumpkin pie, these tarts have a caramel layer that adds a luscious depth to the flavor. The flaky tart crust provides a delightful contrast to the creamy filling, and the sprinkle of sea salt on top ties everything together beautifully. They’re also a great option if you’re looking to make ahead, as they store well and taste even better the next day. Trust me, you’ll be tempted to keep them all for yourself!

What Ingredients You Will Need

This recipe uses simple ingredients that come together for a show-stopping dessert. Here’s what you’ll need:

• For the crust:
• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 2 tbsp (30 g) granulated sugar
• 1/4 tsp salt
• 3-4 tbsp ice water
• For the pumpkin spice custard:
• 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (70 g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• For the caramel drizzle:
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (30 ml) water
• 2 tbsp (30 g) unsalted butter
• 1/4 cup (60 ml) heavy cream
• Sea salt for sprinkling

These ingredients are pantry staples for fall baking, so you probably already have most of them on hand. Feel free to make substitutions where needed—for instance, you can use store-bought tart shells if you’re short on time or swap the heavy cream with coconut cream for a dairy-free option.

Equipment Needed

Here’s what you’ll need to whip up these irresistible tarts:

• Mixing bowls
• Pastry cutter or food processor (for the crust)
• Rolling pin
• Tart pans or a muffin tin
• Whisk
• Small saucepan (for the caramel)
• Cooling rack

If you don’t have tart pans, muffin tins work perfectly as an alternative. I’ve even used ramekins in a pinch! Just make sure to grease them well to avoid sticking. A food processor can also be a lifesaver when making the crust—it blends everything quickly and keeps the butter cold for that flaky texture.

Preparation Method

1. Make the crust: In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the tart shells: Roll out the dough on a floured surface to about 1/8-inch thickness. Cut rounds to fit your tart pans or muffin tins. Press the dough into the pans and trim the edges. Prick the bottoms with a fork and chill for another 15 minutes.
3. Bake the crusts: Preheat your oven to 375°F (190°C). Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let cool completely.
4. Make the pumpkin spice custard: In a bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla, spices, and salt until smooth. Pour the mixture into the cooled tart shells.
5. Bake the tarts: Reduce the oven temperature to 350°F (175°C). Bake the tarts for 20-25 minutes or until the filling is set but slightly jiggly in the center. Cool on a wire rack.
6. Prepare the caramel drizzle: In a saucepan, heat sugar and water over medium heat until amber-colored. Remove from heat and stir in butter and heavy cream. Let cool slightly before drizzling over the tarts.
7. Finish and serve: Sprinkle sea salt on top of the caramel drizzle for an extra flavor boost. Serve at room temperature or chilled.

Cooking Tips & Techniques

• Keep the butter cold: Cold butter is key for a flaky crust. If it starts to soften, pop the dough in the fridge for a few minutes.
• Don’t overmix: Whether it’s the crust or the custard, mix just until combined to avoid tough dough or air bubbles.
• Use a thermometer for caramel: If you’re new to caramel-making, a candy thermometer can help you hit that perfect amber stage without burning.
• Chill the crust: Chilling the dough before rolling and baking prevents shrinkage.
• Test for doneness: The custard should be set but still have a slight jiggle—it’ll firm up as it cools.

Variations & Adaptations

• Dairy-Free: Swap heavy cream for coconut cream and use a dairy-free butter alternative for the crust and caramel.
• Gluten-Free: Use gluten-free flour or almond flour for the crust.
• Spiced Up: Add a pinch of cardamom or allspice for an extra layer of warmth.
• Chocolate Lover’s Twist: Add a drizzle of melted chocolate over the caramel for a decadent finish.
• Bigger Batch: Double the recipe to make a full-sized tart instead of minis.

One of my favorite variations is adding crushed pecans to the crust for a nutty crunch. Trust me, the possibilities are endless!

Serving & Storage Suggestions

Serve these tarts slightly chilled or at room temperature for optimal flavor. They pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For beverages, try spiced apple cider or a pumpkin spice latte for a perfect match.

To store, place the tarts in an airtight container in the refrigerator for up to 3 days. They also freeze well—wrap them individually in plastic wrap and store in a freezer bag for up to 1 month. Thaw in the fridge overnight and enjoy!

Nutritional Information & Benefits

Each tart is approximately 250 calories, with 12 grams of fat, 32 grams of carbs, and 3 grams of protein. The pumpkin provides a boost of vitamin A and fiber, while the spices offer anti-inflammatory benefits.

These tarts are a great option for those indulging mindfully—they’re rich and satisfying without being overly heavy.

Conclusion

These pumpkin spice caramel tarts are everything you want in a fall dessert—warm, comforting flavors, a touch of elegance, and the perfect balance of sweetness. Whether you’re hosting a gathering or simply treating yourself, this recipe is guaranteed to impress.

Give them a try, and don’t be afraid to make them your own! I’d love to hear how you customize them—drop a comment below or share your creations with me on social media. Happy baking!

FAQs

Can I use store-bought tart shells?

Absolutely! Store-bought shells can save time and still taste fantastic with the pumpkin spice caramel filling.

Can I make these ahead of time?

Yes, they store beautifully. You can make them a day ahead and refrigerate them until ready to serve.

What’s the best way to drizzle the caramel?

Use a spoon or a squeeze bottle for controlled drizzling. Let the caramel cool slightly to thicken before adding.

Can I skip the caramel drizzle?

You can skip it, but the caramel adds an incredible depth of flavor. Consider using a store-bought caramel sauce for convenience.

What if I don’t have pumpkin puree?

You can use roasted and mashed sweet potatoes or butternut squash as a substitute for a similar flavor.