November 26, 2019
Pumpkin is a traditional Thanksgiving flavor that warms the crowd, so why not make it an appetizer at your next family gathering? If you’re required to contribute a dish, but don’t really want to make a gourmet meal, we have an easy recipe that’ll stir up everyone’s appetite.
Mini Pumpkin Spice Tarts
Tarts are fairly easy to make, but you can give them a twist by adding pumpkin spice to your crust. Serve them up as small appetizers or a satisfying dessert.
Cooking time: 60 minutes
Prep time: 15-20 minutes
Here’s what you’ll need:
- ½ cup cold butter
- 2 cups pumpkin, mashed or 1 15-ounce can of pumpkin puree, drained
- 1 ½ cup flour
- 2 tsp ginger
- 2 tsp cloves
- 2 tsp cinnamon
- 2 large egg yolks
- ¾ cup condensed milk
- ½ cup sugar
- Salt to taste
- 4 tsp chilled water
- Whipped cream
- 12-count muffin pan
Preparation
Crust
First, preheat the oven to 350 degrees Fahrenheit. Place your muffin pan on a baking sheet and sit it on the counter. To create the crust, combine your flour, water, six teaspoons of butter, and one teaspoon each of spices and sugar. Put them all in a mixer and blend. Cut out 12 pieces of the crust in circles and press the crust evenly over the sides of the muffin pan in each cup. Bake for 8 to 10 minutes or until lightly brown. Take the crust out of the oven and allow it to cool.
Filling
Combine pumpkin, eggs, milk, and remaining sugar, butter, and spices in a bowl. Pour the filling into each muffin cup and put the pie in the oven. After about 20-25 minutes, or when they start to brown on top, remove the mini pies from the oven. Let them chill on the counter for 30 minutes and top with whipped cream. For non-dairy options, replace evaporated milk with coconut milk (about 1:1 ratio) and use non-dairy whipped cream.
In just one hour, you’ll have a dozen mini pumpkin pies that’ll make your next Thanksgiving a special one. Pair them with a warm ONE ROQ cocktail and enjoy.
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