Pumpkin Pie Tarts

“Creamy pumpkin filling spiced with warming fall flavours and naturally sweetened with maple syrup, nestled in a flaky tart shell. A classic pumpkin pie feel in a perfectly portioned tart.”

Difficulty

Intermediate

Yield

24 tarts

Ingredients

2 x recipe pie dough Extra flour for rolling4 eggs4 cups pumpkin purée1 ^1/2 cups maple syrup1/2 teaspoon ground ginger1/2 teaspoon ground cloves1 teaspoon ground nutmeg1 tablespoon cinnamon2 cups 35% cream1/2 teaspoon salt

Equipment

Muffin tinsBowls, various sizesWhiskCircle cookie cutters about 4 inchesMeasuring cupsMeasuring spoonsSpatulaSpoonDish towelRolling pin

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 375°F.

Roll out the pie dough on a clean surface, about ½ centimetre thickness. Cut 24 circles, and press into muffin tins.

Place the muffin tin in the fridge for 30 minutes to chill while making the filling.

Crack the eggs into a medium mixing bowl and whisk them lightly.

Add the pumpkin purée and maple syrup to the eggs. Whisk until smooth and well combined.

Add the salt, ground ginger, ground cloves, ground nutmeg, and ground cinnamon. Stir well so the spices are evenly mixed in.

Pour in the cream and mix again until the filling is completely smooth and creamy.

Carefully spoon or ladle the pumpkin mixture into the unbaked tart shells. Fill each shell almost to the top.

Place the tarts in the oven and bake for about 25 – 30 minutes, or until the pumpkin filling is set and firm in the middle and the pie dough is cooked through and golden.

Remove from the oven and let the tarts cool.