Pumpkin Butter Tarts with Pepitas and Cranberries

Pumpkin butter cakes, toasted pumpkin seeds, and dried cranberries!
When it came time to plan my Thanksgiving dessert this year, I knew exactly what I wanted, these pumpkin butter tarts! The butter cakes are a Canadian pie with a lightweight, flaky, puff pastry crust crammed with a combination of butter, sugar, and eggs that are baked until the filling is baked and is semi-solid or maybe a bit slippery. I usually make butter cakes for Christmas vacations, but this year I believed I’d try making a range from the autumn season and add pumpkin to the filling! Pumpkin butter cakes are made plain otherwise you can add nuts like walnuts or pecans and/or raisins, except for these pumpkin butter cakes I made a decision on toasted pumpkin seeds, seeds, and dried cranberries. These pumpkin butter pies start with a crust of butter pie and that I went with a rather different version of the filling, replacing 1/2 the sugar with sirup, which are a few things I favor to try to do with my regular butter pies together with the addition of pumpkin puree. These pumpkin butter pies came out even better than I expected! they’re simply divine! The flavors of pumpkin, seed, and blueberry work so well with the flavors of butter cakes and let’s not forget those fantastic light puff pastry crusts.
The only problem is that I’ve already finished two plenty of them on my very own and I’ll just make some more! No, wait, that’s no problem at all!

Pumpkin Butter Tarts with Pepitas and Cranberries

Prep Time: 10 minutes Chill Time: 30 minutes Cook Time: 15 minutes Total Time: 55 minutes Servings: 12

Absolutely divine fall-themed butter tarts with pumpkin, toasted pumpkin seeds, and dried cranberries!


  • 1 pie crust pastry
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar (packed)
  • 1/2 cup maple syrup (or brown sugar)
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup pepitas (toasted pumpkin seeds)
  • 1/2 cup dried cranberries


  1. Roll the pastry out to 1/8 inch thick, cut into 12 4-5 inch circles,
  2. Mix the pumpkin puree, brown sugar, maple syrup, butter, egg, vanilla extract, salt, pepitas, and cranberries, and divide the mixture between the tarts.
  3. Bake in a preheated 350F/180C oven until set, about 15-20 minutes.

Option: Omit the pepitas or dried cranberries or replace the pepitas with chopped pecans.
Option: Use a large muffin pan for 6 larger tarts or small tart pans. Note the making time will increase to about 20 minutes for the large muffin pans and about 25 minutes for the larger tart pans, just lightly shake the pans to make sure that the pilling is set to see if they are done!

Nutrition Facts: Calories 170, Fat 7g (Saturated 3g, Trans 0), Cholesterol 25mg, Sodium 18mg, Carbs 24g (Fiber 0.9g, Sugars 20g), Protein 2g

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