You can never go wrong with pumpkin pie, but sometimes it’s hard to finish a whole one. An easy solution is to create pumpkin pie egg tarts with a flaky crust shell and an iconic pumpkin pie filling. They're easy to make and fun to serve. —Tam To, Los Angeles, California
Ingredients
- crust:
- 3 cups all-purpose flour
- 4 tablespoons confectioners' sugar
- 1-1/2 teaspoons salt
- 3/4 cup unsalted butter
- 2 large egg yolks, room temperature
- 1/4 cup ice cold water
- custard:
- 2 large eggs, room temperature
- 1 can (12 ounces) evaporated milk
- 1 can (15 ounces) canned pumpkin
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Whipped cream
Directions
- Place flour, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add egg yolks and just enough ice water to form moist crumbs. Shape dough into a disk; wrap and refrigerate at least 30 minutes.
- Preheat oven to 375°. On a lightly floured surface, roll dough between two sheets of plastic wrap to a 1/8-in.-thick circle. Cut 4-in. circles; press into five greased muffin tins. Pinch edges to create a rim. Place back in the refrigerator while making the filling.
- In a large bowl, beat eggs, milk and pumpkin until well combined. Add sugar, cinnamon, ginger, vanilla and salt. Pour mixture into pie shells. Bake until filling is set and crust is browned, 40-45 minutes.
- Cool on a wire rack to room temperature. Refrigerate until set, about 20 minutes.
- Remove from pans, garnish with whipped cream.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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