Nothing says Fall is here than Pumpkins! It’s that time of year again and pumpkins are everywhere – whether it be for Halloween or in the form of Pumpkin Spiced flavored food and drinks. My favourite pumpkin dish would have to be Pumpkin Pie. It’s kind of sad because a lot of people I know don’t actually like Pumpkin pie and as a result, I rarely get to eat any of it 🙁
So what I like to do is make mini pumpkin pies (or tarts) so that it’s bite size to allow for portion control.
I like to make a batch of pre-made pie crust and pumpkin pie filling and just freeze them (already portioned) so that whenever I’m craving pies, I can just easily assemble them. In this case, I can easily assemble these pumpkin tarts! The filling is very easy to make and I like to re-use my pie tart recipe that I’ve used in other recipes like my Apple Hand Pies.
For the filling, all you need is a can of pumpkin puree, 2 eggs, and a can of sweetened condensed milk.
For the pumpkin puree, I cooked it over the stove for a bit along with the spices (cinnamon, nutmeg, cloves, ginger, salt) to help the flavors meld a bit better and to get rid of the “canned” taste.
I set it aside and let it cool. Once cooled, I combine it with the condensed milk and eggs and whisk until thoroughly combined.
With the chilled pie crust, I roll it out and with a fluted cookie cutter, cut out mini pie rounds that are slightly larger than my muffin tin.
I place them in my muffin tin to form a little tart shape and spooned in the pumpkin pie filling.
Bake in 425F oven for about 15 minutes to brown the pie crust. Then reduce oven to 350F and continue baking for another 25-30 minutes or so or until you insert a toothpick in the centre of the filling and it comes out clean. Top with whipped cream if you prefer.