Pumpkin Pie Tarts tutorial

I know that its a little out of season for a pumpkin pie, but my nephew is home for a visit and we are having a turkey dinner. and I thought bringing a pumpkin pie would be a nice treat. but why not in single serve tarts?

I tried these out on my family last thanksgiving. They liked them so much, I am going to make some for everyone tonight

so what we do is...

I line my muffin pan with paper liners because they stuck in my pans without them. I also think that you could grease and flour them to get the same result. unless your have new non stick pans, they would probably pop right out if you did but, mine are a bit old....



Cut your crusts into a 4 inch diameter circle. I use my sugar cookie cutter for this. Check the measurements of the cutter first. I think maybe 3 3 1/2 would work as a small cereal bowl also. but my four inch one works really well. As you can see, I use the pre made crusts just because I don't feel like monkeying around making crust. I get about 5 crusts out of one pre made shell.

Once you have pressed you crusts into your pan... you can add your filling
I use an icecream scoop. This helps me keep the filling in my cups and not all over everything.




Here is the recipe I use for my filling:

2 cups of pumpkin (that's a 15 OZ can)
1 14 oz can of sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground Ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt




bake your tarts at 350 degrees keep your eye on them you dont want them to burn but yet you want the centers done as well




After they cool completely, GENTLY peel off the paper






Serve with a whirl of whipped cream on top