Spiced Rum Pumpkin Tarts

For years I have been making pumpkin pies with a hit of dark rum so these Spiced Rum Pumpkin Tarts are a natural extension.

I like the idea of pumpkin tarts for a few reasons.

One – I had a bit of pumpkin left over from making this Cadbury Pumpkin Cake.

Two – a pumpkin tart gives you a satisfying hit of pumpkin goodness in a controlled portion size and for far fewer calories than a whole piece of pie.

Three- they are just so darn good and easy to eat!

Sheet Pan of Spiced Rum Tarts

I was intrigued by recipes I was seeing for Fireball Cinnamon Whiskey pies so I initially gave the Fireball Cinnamon Whiskey a try in my tarts.  I found the whole thing just got lost in the cinnamon and spice profile of the pumpkin mix.

So I went back to my ‘roots’…. and tried Spiced Rum as a variation on the dark rum I usually put in my pumpkin pie.

I also like my pumpkin mix with normal milk – not evaporate or sweetened condensed.  Those make the pumpkin mixture too rich for my taste.  I want to use a fairly plain pumpkin mixture so the spicy rum and whipped cream topping  can shine through without being over the top.


Spiced Rum Pumpkin Tarts

Spiced Rum Pumpkin Tarts

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 20 tarts


  • 20 frozen tart shells
  • 1 1/4 cups pumpkin purée (not pie filling)
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice or sub 1/4 tsp ginger,1/4 tsp nutmeg)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup spiced rum or amber or dark rum
  • 1/2 cup whipping cream
  • 1/8 tsp cream of tartar


  • Preheat oven to 375 degrees. Arrange empty tart shells on a baking sheet.
  • Mix brown sugar and spices in a bowl.
  • Add eggs and beat til incorporated. Add milk and beat til incorporated.
  • Add pumpkin purée and mix well. Add rum and mix well.
  • Divide filling evenly among the tart shells.
  • Bake for 25 minutes or until toothpick in center come out clean.
  • Allow tarts to cool. Whip cream with cream of tartar and spoon or pipe a dollop in the center of each tart.


Variation:  Use filling to fill  a 9"  pie shell.  Preheat oven to 475 degrees. Bake pie for 15 minutes at 475 degrees, then reduce the oven to 350 degrees and continue to bake pie for 45-55 minutes more. When a toothpick in the center comes out clean it is done.   Spoon or pipe dollops of whipped cream evenly around the pie.
Nutrition per tart:


Calories: 217kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 29mg | Sodium: 174mg | Potassium: 44mg | Fiber: 1g | Sugar: 4g

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