These single-serving-size pumpkin pies are a fun and easy-to-assemble take on the classic Thanksgiving dessert. Make a double batch for a large crowd and watch them disappear!

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2015

Ingredients

Filling:
  • 2 1/2 cups pumpkin purée
  • 1/4 cup whipping cream 35%
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla
  • pinch ground cloves
  • nutmeg
  • salt
Garnish:
  • 1/2 cup whipping cream 35%
  • 1 tablespoon icing sugar
  • nutmeg
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter cubed
  • 1/4 cup cold lard or vegetable shortening cubed
  • 1 egg yolk
  • 2 tablespoons ice water approx
  • 1 1/2 tablespoon sour cream

Method

Pastry: In large bowl, whisk flour wit salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

In separate bowl, whisk together egg yolk, ice water and sour cream; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to days or freeze for up to 1 month.)

On lightly floured work surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 3 3/4-inch (10 cm) round cutter, cut out 12 rounds, rerolling scraps as necessary. Press 1 round into each well of 12-count muffin pan. Refrigerate until chilled, about 30 minutes.

Filling: While dough is chilling, in bowl, beat together pumpkin, cream, brown sugar, eggs, cinnamon, ginger, vanilla, cloves, nutmeg and salt. Divide among pastry shells.

Bake in 350°F (180°C) oven until filling is set and slightly puffed, about 30 minutes. Let cool completely in pan. Refrigerate until chilled, about 1 hour. Remove from pan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Garnish: In bowl, beat cream with icing sugar until stiff peaks form; spoon 4 tsp onto each tart. Sprinkle with nutmeg.

Tip from The Test Kitchen: This recipe uses all but a small amount of one can of pumpkin purée. Use the leftovers to make our No-Bake Pumpkin Cheesecakes for Two.

Nutritional facts per mini tart: about

  • Fibre 2 g
  • Sodium 119 mg
  • Sugars 8 g
  • Protein 4 g
  • Calories 227.0
  • Total fat 15 g
  • Potassium 154 mg
  • Cholesterol 81 mg
  • Saturated fat 8 g
  • Total carbohydrate 20 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 71.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Mini Pumpkin Tarts

Login