Dive into the essence of autumn with these delightful Mini Pumpkin Pie Tarts. They’re a bite-sized version of the classic pumpkin pie, perfect for gatherings or as a sweet treat after dinner.
Ingredients:
- 2 ready-to-bake pie crusts, softened slightly
- 1 cup pure pumpkin purée
- 1/2 cup room temperature heavy cream
- 1/2 cup light brown sugar
- 1 room temperature large egg
- 1/2 teaspoon genuine vanilla extract
- 1 teaspoon pumpkin pie seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Steps:
- Begin by setting your oven to 375° F. Lightly grease a mini muffin tray and keep it handy.
- In a sizable mixing bowl, blend together the pumpkin purée, creamy heavy cream, light brown sugar, egg, vanilla, pumpkin pie spice blend, aromatic cinnamon, and salt. Stir until the mixture is silky and thoroughly combined, which should take around 3 minutes with manual whisking.
- Roll the pie crust flat and employ a round cookie cutter measuring 2 ½ inches to fashion circles. Position these in the prepped mini muffin tray. Form a well in the center by pressing down with your thumb and guide the dough softly up the tin’s edges. You can gather, reroll, and shape the remaining pie crust. If you only have a single 12-cup mini muffin tray, stow away the surplus pie dough in your fridge, taking it out when the first batch completes its baking cycle.
- Pour the pumpkin mixture into the pie crusts in the muffin tin, filling each one generously.
- Allow the tarts to bake for about 20 minutes in the preheated oven. You’ll know they’re ready when the edges of the crust have a golden hue and the filling firms up in the center. Let these mini delights cool in the tin for a short 5 minutes before transferring to a cooling rack.
- Serve each tart with a dollop of fluffy whipped cream and a dusting of cinnamon for that added touch. Enjoy your bite-sized fall!
