In just a few short days, we will be at the end of pumpkin month. That sadly means no more Starbucks pumpkin cream cold brew, no more pumpkin spice smelling soap, no more pumpkin spice latte coffee creamer to latch onto. These are the saddest days of the season.
HOWEVER, if you’re like me and want to sneak in one last pumpkin recipe before Halloween, well now here’s your chance!!
I warn you in advance that these mini tarts are highly addictive with a cup of tea on the side. I spent some extra time making these that much more special by putting in the effort to make homemade pie dough for the tart shell and it was totally worth it.
- 1 pie dough crust (pre-made and ready to roll)
- 4 tablespoons butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp of ground allspice
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree
- 1 tsp flour
- 1/2 cup sweetened condensed milk
- 1 egg
For the tart crust:
Preheat your oven to 350ºF. Lightly flour your work surface and rolling pin before rolling out your dough to about 1/4 inch in thickness.
If you’re like me and don’t have a cookie cutter that will create large enough circles as your muffin tin + a little extra around the sides, then opt for a glass with a wide opening. Be sure to flour the edges as well before cutting out 12 rounds.
Spray your muffin tin lightly with cooking spray, and with each round, place the crust in the centre and gently mold it to the muffin tin, being sure to raise the sides along the tin. Chill in the fridge for about 20 minutes (to help re-harden the butter). Prick with a fork to stop the crust from puffing too much.
It’s okay if they look a little more rustic, if you know what I mean. That just means they were made with care!!
For the filling:
In a medium sauce pot, melt your butter on low heat. Add the brown sugar, white sugar, cinnamon, nutmeg, ground cloves, ground pumpkin, condensed milk, egg, and flour. Whisk the mixture together until it starts to bubble and then turn your heat down to low and allow the mixture to thicken until it becomes a spreadable consistency.
Remove from the heat and allow to cool for about 5 minutes before pouring into the muffin tin lined with crust.
Bake for 25 – 30 minutes until the crust is nicely browned, your kitchen smells like heavenly fresh pie, and the tops of the tarts are set through.
Top with whipped cream, a little extra cinnamon and remember to try not to eat all of them in one sitting!
As always, peace and good eats.