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Time: 1.5 hours Makes: 48 tarts https://sallysbakingaddiction.com/mini-pumpkin-pies/

Pumpkin Tarts

Tart Crust

Make a double pie crust. Chill at least 2 hours.

Tart Filling

  • 1 1/4 cup (285g) can pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup (150g) brown sugar
  • 1/2 cup whipping cream
  • 1/4 cup whole milk
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice (see notes to make your own)
  • pinch pepper (optional)

Using egg beater or hand whisk, mix the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You’ll have about 3 cups of filling. Cover and refrigerate filling.

Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans.

Place half the chilled dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds. Repeat with remainder of chilled pie dough.

Place the dough rounds into greased 24-count mini muffin pans. Press the dough flat into the bottom of the crevice and up the sides.

Evenly spoon cold filling into each unbaked crust, filling to the top.

Bake mini pies until the center is just about set and edges are lightly browned, about 21–25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool. Top with whipped cream if desired.

Cover leftover pies tightly and store in the refrigerator for up to 5 days.

Notes:

  • The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. The filling can also be made ahead of time, covered, and stored in the refrigerator for up to 2 days. To freeze, cool baked mini pumpkin pies completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw at room temperature.

  • If using a 12-count standard muffin pan: Cut the pie dough into 3.5 inch circles. Other assembly instructions are the same using a 12-count muffin pan. Bake for about 30 minutes or until the centers are set and edges are lightly browned. Yields about 16.

  • Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. (You will still want to use 1 teaspoon of ground cinnamon in the recipe, in addition to these spices.) A pinch of black pepper adds incredible spice flavor.