Irresistible Mini Pumpkin Pie Tarts Recipe: A Perfect Fall Treat
When the crisp autumn air arrives, there's nothing quite like the warm, spicy aroma of pumpkin pie wafting through your home. This mini pumpkin pie tarts re……
When the crisp autumn air arrives, there's nothing quite like the warm, spicy aroma of pumpkin pie wafting through your home. This mini pumpkin pie tarts recipe is the perfect way to enjoy this classic dessert in a fun and bite-sized form. These delightful tarts are not only visually appealing but also incredibly easy to make, making them a fantastic addition to any fall gathering or holiday celebration.
#### Why You'll Love This Mini Pumpkin Pie Tarts Recipe
These mini pumpkin pie tarts are a crowd-pleaser, combining the rich flavors of pumpkin, cinnamon, nutmeg, and cloves with a buttery, flaky crust. Each tart is a perfect portion, allowing your guests to indulge without feeling guilty. Plus, they are incredibly versatile! You can serve them at Thanksgiving, Halloween parties, or even as a cozy dessert for a family dinner.
#### Ingredients You'll Need
To create these delicious mini pumpkin pie tarts, you'll need the following ingredients:
- **For the crust:**
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- **For the filling:**
- 1 cup canned pumpkin puree
- ¾ cup sweetened condensed milk
- 1 large egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
#### Step-by-Step Instructions
1. **Prepare the Crust:**
- In a large mixing bowl, combine the flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. **Preheat the Oven:**
- Preheat your oven to 375°F (190°C).
3. **Roll Out the Dough:**
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or a glass, ensuring they are slightly larger than your tartlet pans.
4. **Form the Tarts:**
- Gently press the dough circles into the tartlet pans, trimming any excess dough from the edges. Prick the bottoms with a fork to prevent bubbling.
5. **Make the Filling:**
- In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, and spices until smooth and well combined.
6. **Fill the Tarts:**
- Pour the pumpkin filling into each prepared crust, filling them about 3/4 full to allow for slight expansion during baking.
7. **Bake:**
- Bake the mini pumpkin pie tarts in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
8. **Cool and Serve:**
- Allow the tarts to cool for a few minutes before removing them from the pans. Serve warm or at room temperature, optionally topped with whipped cream for an extra indulgent touch.
#### Tips for Perfect Mini Pumpkin Pie Tarts
- **Use Fresh Pumpkin:** If you prefer, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth.
- **Spice It Up:** Feel free to experiment with spices! Adding a pinch of allspice or clove can give your tarts an extra kick.
- **Make Ahead:** These mini tarts can be made a day in advance. Just store them in an airtight container in the refrigerator and serve them chilled or at room temperature.
In conclusion, this mini pumpkin pie tarts recipe is a delightful way to celebrate the flavors of fall. With their adorable presentation and scrumptious taste, they are sure to become a favorite in your dessert repertoire. Whether for a festive occasion or a cozy night in, these tarts will satisfy your pumpkin cravings and impress your guests. Happy baking!