If you’ve been following along with my blog for a while now, you might recall the recipe I shared last thanksgiving for my Dad’s Pumpkin Pie. Well it’s that time of year again, and the pie is back, but this time it comes in the form of mini pumpkin tarts!
When I was getting ready to make these tarts, it dawned on me that it’s been over a year since I started on this whole blogging adventure. It’s hard to believe how quickly the time has flown by! When I started with these weekly posts, I wasn’t sure that I would have the time or stamina to keep up with it. There have been some highs and lows, but overall it’s been a great experience.
I find it’s really easy for me to get caught up in mundane routines, so picking something new to make each week has forced me to try things I wouldn’t have thought to make otherwise.
More importantly, putting myself on a relatively strict posting schedule limits the amount of time that I have to think about things. I can easily spend hours, or even days, agonizing over trivial decisions; but, when you have a deadline, you just have to make a decision and move on. After all, the world isn’t going to end because I decided to make oatmeal raisin cookies instead of chocolate chip, right? (That’s a trick question…the answer is yes. The world will end. Always choose chocolate chip, unless you want to start an apocolypse!)
But I digress. You’re here for pie, and so pie you shall get. This recipe is a halved version of the one I posted last thanksgiving. It yields enough pie filling for 24 mini tarts (or one 9 inch deep dish pie).
Start by combining your pumpkin and brown sugar together in a medium sized bowl. I usually use the E.D. Smith Pure Pumpkin. You can use any type of pumpkin you prefer, just be sure you’re using pure pumpkin, not the pre-mixed pumpkin pie filling.
Next, add the eggs, evaporated milk, vanilla, cinnamon and salt. Mix well to combine. Dad recommends in his recipe chilling the mixture in the fridge for 2-3 hours before baking. However, if you’re really crunched for time, you can bake it right away.
After the filling has chilled, arrange your tart shells on a baking tray. I use the mini Tenderflake tart shells when I make these pies because they’re quick and convenient, but if your feeling motivated to make your own crust, knock yourself out!
You can fill the shells up quite close to the top as the filling won’t expand while it bakes. I tried to squeeze all 24 on a single baking tray, but only managed to fit 21. You might have more luck if you have slightly larger trays, or enough patience to bake two separate batches.
Bake the tarts for 30-35 minutes. You can tell when they’re done baking because they will be slightly puffed on top, and if you give the baking tray a gentle shake, the filling should appear set and not jiggly.
Warm or cold, these tarts are delicious! Top them with a large dollop of fresh whipped cream and a little sprinkle of cinnamon before serving.
Dad's Mini Pumpkin Pie Tarts
- 24 mini tart shells (I use the pre-made Tenderflake ones)
- 1 can 100% pure pumpkin (398ml/14 fl oz)
- 1 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- In a medium sized bowl, mix the pumpkin and brown sugar together until smooth.
- Stir in the remaining ingredients until well combined.
- If possible, let the pumpkin mix stand in the fridge for 2-3 hours.
- Arrange your mini pie shells on a baking tray. Re-stir the pumpkin mixture and pour it into the mini pie shells.
- Bake at 325°F for 30-35 minutes. You can tell the pies are set because they will be slightly puffed on top, and the filling should appear set (not jiggly).