These Pumpkin Pie Tarts are warmly spiced with the flavors of Fall and they are topped with freshly whipped cream. They’re perfect for Fall gatherings holidays! These need to be on your Thanksgiving menu!
Does your brain automatically go to thoughts of pumpkin when Fall begins? My brain has been in pumpkin mode for days now. I apologize if you’re not a fan of pumpkin because this person will be posting more pumpkin recipes in the near future. I promise I will post other things in between pumpkin recipes.
I usually make Pumpkin Pies in the Fall and at Thanksgiving but I’ve never made little personal size Pumpkin Tarts until now. I thought it would be a fun change. I made my usual homemade pie dough, Aunt Elsie’s Flaky Pie Crust but any pie dough, homemade or store-bought, will work. I used a 4 inch round cookie cutter and cut out circles of dough and pressed the circles into muffin tin cups.
Then I just mixed up my regular Pumpkin Pie filling. I love this filling. It’s got the perfect amount of warm spices in it. I baked the tarts until they were set in the centers, and oh my did my kitchen smell like Fall.
And of course I had to top them with some whipped cream…
Did I say Whipped Cream!!!!! It takes less than five minutes to make your own whipped cream.
You must make some of these soon. You don’t have to wait until Thanksgiving gets here!
Warmly spiced, creamy little bite size Pumpkin Pies. The perfect size for parties and gatherings.
For the Pumpkin Tarts
- 1 double crust pie dough, store bought or homemade.
- 2 eggs, slightly beaten
- 1 can pumpkin puree, 15 ounce, (not pumpkin pie filling)
- 1 small can, 5 ounces, evaporated milk
- 1 cup milk
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 tablespoon all purpose flour
- Homemade Whipped Cream, optional
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon cornstarch
- Preheat oven to 425 degrees.
- Roll out pie dough to about 1/8 inch in thickness. Using a 4 inch round cookie cutter, cut out rounds of dough. Place dough circles in muffin tin cups, using your fingers to press the dough into the bottom and up sides of each cup.
- Using a 1/4 cup measuring cup, fill each muffin cup with the filling.
- Bake for approximately 15 minutes and reduce heat to 350 degrees. Bake for approximately 15 more minutes until centers are set.
- Transfer muffin tins to wire racks and allow tarts to cool for 15 minutes. Using a small offset spatula, gently remove tarts from muffin tins and allow to finish cooling.
For the Whipped Cream
- Add whipping cream to a large mixing bowl. Using an electric mixer, mix whipping cream on low speed, gradually increasing to medium speed as cream begins to thicken. Add the sugar, vanilla, cinnamon and cornstarch and beat on high speed until whipping cream forms medium stiff peaks.
- Place dollops of whipped cream on tarts just before serving.
- Pies can be left at room temperature for up to two days. Refrigerate whipped cream.
- Category: Pies
- Method: Bake
Keywords: pietarts, pumpkinpietarts, pumpkin, minipies, minipumpkinpies,