Pumpkin and Maple Syrup Mini Tarts

Fruit Desserts / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
12 portions
Metric Imperial


  • 12 mini tart crust shells, unbaked, 7.5 cm (3 in) diameter
  • 2 eggs
  • 2 cups pumpkin purée
  • 3/4 cups maple syrup (preferably dark syrup for its robust flavour)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon clove
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup 15% or 35% cream


  1. Preheat the oven to 180 °C (375 °F).
  2. Beat the eggs with the pumpkin purée and maple syrup.
  3. Add spices and cream. Mix well to obtain a homogenous mixture. Pour the mixture into the crust shells.
  4. Cook in the center of the oven for 15 minutes or until the pumpkin mixture is firm.
  5. Serve hot or cold, as desired, and with a garnish of maple syrup whipped cream, and sprinkle with maple sugar.

Energy: 380 calories* Proteins: 6.5 g*Carbohydrates: 52 g* Fats: 16 g*Excellent source of Vitamin A* per mini tart

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fruit Desserts Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.