First, uncomplicate the question. Sure, you're using the same filling, but you're not making your mom's pie. You're making 5" tarts. In general, at an accurate 350°F, that sized tart should take 25-40 minutes. Yes, that big a spread because ovens are all different, even the accurate ones. Have you made any 5" tarts before? Do you know how long you baked them? And how much you opened the oven to check (and let out the hot air)? Because that would be a good guideline.

If it's a pumpkin custard--that is, pumpkin puree beaten with eggs and milk/cream, when it's done, it should be darkening a bit and just barely jiggle in the middle when you pat it, and then finish firming up in its own heat when you take it out. It's overbaked if the top looks very firm and dry, or dark, or is threatening to pull away from the crust, or breaks in the middle, so you want none of those. You might also choose to bake it a bit under 350°F if you prefer it not to brown.

Good luck!

^Agree with plllog. Are you using actual mini tart pans or mini pie pans that are a bit deeper? Best thing to do is start checking early for the ”barely center jiggle” plllog posted.

I’ve made these tasty pumpkin tarts (from Martha Stewart) many times over the years for Halloween. I had to check the recipe again for temp and time. However, these are smaller than 5”. Again, just start checking early.

Pumpkin Tarts

Thank you so much! I knew folks here would be helpful.

I have not made tarts before, and my tart pans are metal with removable bottoms & straight sides. I will try pillog's method and timing, and am feeling good about the outcome (but will still cross my fingers).

Will also look at chloebud's recommendation of Martha Stewart's recipe.

Thanks again!

If you want an alternative that avoids having to make pie crust, you can bake pumpkin pie filling in buttered Pyrex custard cups and bake them in a water bath.

I have two separate recipes for pumpkin pie - one is baked in the oven, and the other uses an empty pie shell that is baked in the oven while the filling is cooked on the stovetop and then added to the pie shell and then chilled. They come out pretty much the same, but the stovetop method would be more foolproof when making tarts.