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
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
- Iron 11.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 71.0
- Vitamin C 2.0