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These tartlets filled with pumpkin mousse blend creamy sweetness and warm spices inside a flaky, buttery crust. Each bite feels like a cozy fall treat, great for sharing with friends or enjoying as a sweet finish to a filling dinner.
I whipped up these tartlets for a harvest shindig and couldn’t believe how fast they vanished. Now they’re my easy yet fancy go-to dessert when I want something special without the fuss.
Needed Ingredients
- Cold water: helps bring the dough together without heating the butter, keeping the crust flaky
- Pumpkin puree: smooth and rich, from fresh or canned unsweetened pumpkin, the heart of the mousse
- Unsalted butter: chilled and cubed for a tender, crisp crust — European-style adds extra richness
- Ground cinnamon and nutmeg: spice combo that brings warmth and depth to the pumpkin mix
- Granulated sugar: adds just enough sweetness to both crust and filling
- Heavy whipping cream: use one with at least 35% fat to get that light, fluffy texture in the mousse
- All-purpose flour: forms the flaky base of the tart shells — freshest, finely ground flour works best
Step-by-Step How-To
- Oven Setup
- Heat your oven to 350°F (175°C) so the tart cases bake nice and even, turning golden without burning.
- Make The Base
- Mix the flour and sugar in a bowl. Add the cold butter cubes, then rub or cut it in with your fingers or a pastry tool until you get a crumbly mix. This part is what gives you that flaky crunch.
- Shape and Cool Dough
- Add cold water a tablespoon at a time, mixing gently just until the dough holds together. Don’t overwork it or it won’t stay tender. Roll it out and press it evenly into small tart pans. Use a fork to lightly prick the bottoms so air can escape.
- Bake The Shells
- Put the pans on a tray and bake for 15 to 20 minutes. You want a pretty golden color and firm but not too hard crust. Let them cool fully on a rack before adding the filling.
- Whip The Filling
- Beat heavy cream in a chilled bowl until stiff peaks form. Gently fold in pumpkin, cinnamon, nutmeg, and sugar, taking care not to knock out the air so the mousse stays fluffy.
- Fill Each Tartlet
- Carefully spoon the mousse into cooled tart shells, smoothing the tops with a spoon or small spatula to keep them neat and appealing.
- Cool Before Enjoying
- Pop the finished tartlets into the fridge for at least an hour to let the mousse firm up and the flavors settle.
I like to toss in a little freshly grated nutmeg into the mousse. It really lifts the pumpkin’s natural sweetness beautifully. One autumn I made enough to take to every neighbor — they quickly became neighborhood favorites.
Tips for Storing
Keep these pumpkin mousse tartlets in the fridge for up to three days. If you want to save your tart shells for longer, store them in an airtight container at room temperature for about a week. Fill them right before serving to keep them nice and crispy.
Ingredient Swaps
You can swap out the heavy cream for coconut cream to make a dairy-free version with a tropical vibe. Using brown sugar adds a rich caramel flavor that really amps up the pumpkin taste — I like this twist for grown-up gatherings. Try mixing in some ginger or clove for a cool, spicy punch.
Tasty Pairing Ideas
These tartlets go great with a warm cup of spiced chai or a glass of late harvest Riesling. A spoonful of vanilla whipped cream or drizzle of caramel makes them extra special. For a little holiday flair, top with toasted pecans or crushed gingersnap crumbs.
Inspired by Tradition
This was inspired by classic pumpkin pies from American fall celebrations but turned into fancy little tartlets. It’s all about sharing the best seasonal flavors in a neat, bite-size form. It brings together down-to-earth comfort and a polished finish.
Seasonal Twists
Mix in maple syrup for sweetness or stir in crushed roasted chestnuts to add a woodsy vibe. Swap roasted butternut squash for pumpkin if you want something milder and sweeter. Top with fresh cranberries or pomegranate seeds in winter for a bright pop of tart flavor and color.
Making these pumpkin mousse tartlets feels like holding autumn in your hands. They’re warm, cozy, and totally irresistible. They bring the best fall flavors effortlessly to your dessert table.
Frequently Asked Cooking Questions
- → Which pumpkin puree is best to use?
You can use canned or fresh pumpkin puree. Freshly cooked pumpkin puree gives a richer taste, but canned works well and saves time.
- → How do I get crunchier tartlet shells?
Make sure your butter is cold when you mix and don’t knead the dough too much. Baking the shells without filling until they turn golden helps get a nice crisp.
- → Can I make these tartlets ahead?
Absolutely, bake the shells in advance and keep them airtight. Fill with mousse right before serving or refrigerate filled tartlets for up to three days.
- → What’s a good way to dress up the tartlets?
A quick sprinkle of cinnamon or a small spoon of whipped cream on top brings out the flavors and looks great too.
- → How do I whip cream until it holds stiff peaks?
Chill your bowl and beaters first, then whip cold heavy cream on medium-high speed until it stands up firm. This makes your mousse nice and stable.