Dessert

Pumpkin Spice Caramel Tarts Recipe for a Cozy Fall Dessert Recipe

Byreem everly November 4, 2025November 4, 2025

Introduction

These pumpkin spice caramel tarts are a delightful twist on traditional fall desserts. With a creamy pumpkin spice custard, gooey caramel, and a flaky crust, they make the perfect treat for cozy autumn evenings or festive gatherings. Individual-sized and beautifully balanced, they’re sure to impress without much fuss.

A caramel tart placed on a white plate with a rough texture, showing a thick golden caramel layer that spills slightly over a light brown crumbly crust base. On top of the caramel is a swirl of white whipped cream dusted with light brown powder, crowned with a glossy pecan half and two green sage leaves. The plate sits on a white marbled surface, with a second similar tart slightly blurred in the background and a gold fork positioned in the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Make the crust by combining flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a pastry cutter or food processor until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
Step 2: Roll out the chilled 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, trim the edges, and prick the bottoms with a fork. Chill for another 15 minutes.
Step 3: Preheat the 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 an additional 5 minutes until lightly golden. Let the crusts cool completely.
Step 4: Prepare the pumpkin spice custard by whisking together pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until smooth. Pour the custard into the cooled tart shells.
Step 5: Reduce oven temperature to 350°F (175°C). Bake the tarts for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and cool on a wire rack.
Step 6: Make the caramel drizzle by heating sugar and water in a saucepan over medium heat until it turns amber-colored. Remove from heat and stir in butter and heavy cream. Let the caramel cool slightly.
Step 7: Drizzle the caramel over the cooled tarts and sprinkle with sea salt. Serve the tarts at room temperature or chilled.

Tips & Variations

Keep the butter cold to achieve a flaky crust; chill the dough if it softens.
Use a candy thermometer to monitor the caramel for perfect consistency without burning.
Substitute coconut cream and dairy-free butter to make a dairy-free version.
Try gluten-free flours for a gluten-free crust.
Add a pinch of cardamom or allspice to the custard for extra warmth.
Drizzle melted chocolate over the caramel for a chocolate twist.
Add crushed pecans to the crust for added crunch.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each tart individually in plastic wrap and freeze them in a freezer bag for up to 1 month. Thaw in the refrigerator overnight before serving. These tarts can be enjoyed chilled or at room temperature.