Mini Pumpkin Pies (Tarts)
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.
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.
Mini Pumpkin Pies (Tarts)
Ingredients
- 1 can (15oz) of pumpkin puree
- 1 can (14 oz) sweetend condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 pie crust dough using the recipe of your choice
Save to BigOven 
Instructions
- 1. Preheat oven to 425F. Cook the canned pumpkin with the spices and salt over medium-low heat for a few minutes and stir to help the flavours meld. Allow to cool completely before going to step 2.
- 2. Meanwhile, prepare the mini tart shells. Roll out your pie crust dough and using a fluted cookie cutter, cut out your tart shells and place them in their individual muffin tins.
- 3. Whisk pumpkin puree, sweetened condensed milk, and eggs in medium bowl until smooth. Pour into the muffin tins lined with pie crust. Bake 15 minutes.
- 4. Reduce oven temperature to 350 degrees F and continue baking 25 to 30 minutes or until toothpick comes out clean when inserted into filling.
- 5. Allow to cool for about 15 minutes. Garnish with whipped cream as desired.
