Mini Pumpkin Pies
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5.0
6 reviews
Excellent
Mini Pumpkin Pies
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This pumpkin pie filling is softer than the standard and gently spiced. Use it in a homemade (or store-bought) pastry to make bite-sized mini pumpkin pies for holiday gatherings.
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Ingredients
- 2 recipes Cream Cheese Pastry
- 2 large eggs
- 15 ounces pumpkin puree Homemade or canned - (not pumpkin pie filling)
- ½ cup + 2½ Tablespoons brown sugar packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon brandy, cognac or bourbon (optional)
- 2 tablespoons melted butter
- ¾ cup + 2 tablespoons milk warmed in the microwave until hot, but not boiling, about 1 minute.
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Instructions
- Preheat the oven to 375°F.
- In a large bowl whisk the eggs until frothy.
- Ad the pumpkin puree and whisk until smooth.
- Stir in the brown sugar, salt, cinnamon, ginger, allspice, nutmeg, cloves, liquor (if using), melted butter and milk.
- Whisk to combine.
- Roll out the pastry to ⅛" thick and cut rounds of pastry using a mini biscuit cutter. Fit the pastry into the mini muffin tin and use a tamper to press the pastry to the bottom and sides of the tin.
- Spoon 1¼ to 1½ teaspoons batter into the uncooked tartlet shells.
- Bake for 10-12 minutes or until the pastry is lightly browned and the filling has set. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Refrigerate in a single layer in an airtight container or on a platter covered with plastic wrap. Can be made one day ahead.
- Garnish with whipped cream and a sprinkle of pumpkin pie spice or nutmeg.
Notes
- Note: If you don't need 96 tartlets...
- Use half the batter and one recipe of Cream Cheese Pastry to make 48 tartlets. With the remainder of the batter make pumpkin custards. Here's how:
- Preheat the oven to 375° F.
- Spray 4 half-cup ramekins with vegetable spray. Fill each ramekin with about half cup of pumpkin pie filling. Place the ramekins on a small baking pan with 2" sides. Fill the pan about halfway full with hot water.
- Bake for 40-45 minutes or until the custards are set. Let them cool to room temperature, cover and refrigerate.
Nutrition Information
Show Details
Calories
68kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
43mg
(2%)
Potassium
22mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
706IU
(14%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 96tartlets
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 43mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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