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.
Keyword pumpkin pie
Dietary Restrictions Vegetarian
Prep Time 10minutes
Cook Time 12minutes
Chilling Time 2hours
Total Time 2hours22minutes
mini tart pans (mini muffin tins that hold about 2 tablespoons per tin.
2recipes Cream Cheese Pastry
15ouncespumpkin pureeHomemade or canned - (not pumpkin pie filling)
1/2 cup + 2 1/2 Tablespoonsbrown sugarpacked
1/4 teaspoonground nutmeg
1tablespoonbrandy, cognac or bourbon(optional)
3/4cup + 2 tablespoonsmilkwarmed in the microwave until hot, but not boiling, about 1 minute.
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 1/8" 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 1 1/4 to 1 1/2 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.
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.