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.