These Pumpkin Nutella Tarts are the perfect blend between pumpkin pie, chocolate, and portion control.

Pumpkin Nutella Tarts! Perfect for any Holiday parties this year!

I made these Pumpkin Nutella Tarts to take with me to a Church function, and they were a massive hit. That’s what I love about making smaller portions of classics, they’re great for parties!

I don’t have anything against bringing a full Pumpkin Pie to a party, but I always feel gypped when I go to get my slice of pie and it’s approximately 3/4 of an inch wide. KnowwhatI’msayin? 

Pumpkin Nutella Tarts

At least with these adorable little tarts you can easily make enough to let everyone have their own mini pie.

And with that swirl of Nutella right on top, it’s a mini pie that will bring a smile to your face!

Pumpkin Nutella Tarts

To make the swirly hearts all I did was place a few tablespoons of Nutella in a zip close bag and heat it up for about 20 seconds to get it warm and squeezable. I started at the center of each uncooked tart and made a circular swirl, then I took a toothpick and pulled straight down the center.

Boom! Swirly hearts!

Give each tart a dollop of cool whip or whip cream, and you’re all set!

Pumpkin Nutella Tarts

I used my recipe for the Perfect Pumpkin Pie as the filling, so feel free to make these into one large pumpkin pie if you aren’t needing little (party ready) tarts.

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Pumpkin Nutella Tarts

Pumpkin Nutella Tarts are the perfect blend between pumpkin pie and chocolate!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 30 tartlets
Calories: 1416 kcal
Author: Shawn


  • 30 frozen tart shells, 3"
  • 15 oz pumpkin puree, can
  • 1/2 cup heavy cream
  • 1/2 cup evaporated milk
  • 1 cup brown sugar
  • pinch salt
  • 1 tsp pumpkin pie spice
  • 3 eggs
  • 3 tbsp Nutella
  • Cool Whip, or Whip Cream for topping


  • Preheat oven to 375 degrees F. Line the frozen tart shells on a large baking sheet while you prepare the pumpkin pie filling.
  • Place the pumpkin puree, heavy cream, evaporated milk, brown sugar, salt and pumpkin pie spice in the bowl of your stand mixer and beat with the whisk attachment (or use a large bowl and a hand mixer), until smooth. Add in the eggs one at a time, beating in between. Beat for an additional 3 to 5 minutes or until light and fluffy.
  • Spoon enough pumpkin pie mixture into each tart shell to fill (approximately 2 to 3 tbsp each).
  • Place the Nutella into a zip close bag and microwave for 20 seconds to warm it up. Snip off the corner of the bag and swirl a little bit of Nutella right on top of each tart. Bake for 20 to 25 minutes. The pumpkin pie will rise up high in the oven and when cooled will settle back down. Let the pumpkin tarts cool before topping with cool whip or whip cream. Keep stored in the fridge until ready to serve.


Calories: 1416kcal | Carbohydrates: 131g | Protein: 28g | Fat: 84g | Saturated Fat: 36g | Cholesterol: 91mg | Sodium: 825mg | Potassium: 68mg | Fiber: 14g | Sugar: 23g | Vitamin A: 2298IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 27mg
Keywords: Nutella, pumpkin, tart
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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