Pumpkin Pie Tarts with Ginger and Brown Sugar Whipped Cream

Prep Time
10 mins.
Cook Time
25 mins.
Recipe by: Rachel McAffee

Easy, quick and delicious! These pumpkin tarts are the perfect way to end your Thanksgiving feast. With a rich and smooth filling, this pie pairs beautifully with the ginger and brown sugar whipped cream. So save room for dessert because you won't want to miss these amazing pumpkin pie tarts!

Make This Recipe


15 oz solid-pack pumpkin

2 Eggland's Best Eggs, large

1/2 cup white sugar

1 can (12 oz) evaporated milk

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

For the whipped cream:

1 cup heavy whipping cream

1/4 cup brown sugar

1 teaspoon vanilla

1/4 teaspoon ginger

For the whipped cream, blend heavy whipping cream, brown sugar, ginger and vanilla together until peaks form. Add a dollop of cream to each tart and enjoy!


  1. Preheat the oven to 425. In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended.
  2. Pour into prepared pie crust cups and bake for 35 minutes.
  3. For the ginger and brown sugar whipped topping, Beat the heavy cream in a chilled bowl with an electric mixer on high speed until soft peaks form.
  4. Add the ground ginger, vanilla extract and brown sugar and beat for about 4 more minutes. Cover and chill for at least 30 minutes before serving.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 12
Calories 145
Fat 7g
Saturated Fat 4.1g
Cholesterol 50mg
Sodium 103mg
Carbohydrates 18.2g
Dietary Fiber 1.2g
Protein 3.7g