One of my favourite fall desserts is pumpkin pie. The rich creamy pumpkin flavoured with warm spicy cinnamon, enveloped in a tender, flaky crust …. ahh perfection. This no fail recipe gets rave reviews and works well for both individual tarts or a whole pie.
Makes 24 two inch tarts or one 9 inch pie
1 1/2 pounds homemade or frozen pie dough
1 2/3 cup pumpkin puree
1 cup packed dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 tsps vanilla extract
3/4 cup half and half cream (10% or 15%)
- Roll out pie dough and cut out twenty four 3″ circles to fit tart pan with 2″ diameter shells. Press a circle of dough into each shell of the tart pan and set aside.
- Whisk eggs, sugar, spices, salt and vanilla together till well combined, add in cream, then stir in pumpkin.
- Fill the prepared tart pan with about 1 tablespoon of filling, careful not overfill.
- Bake in a preheated 425 F oven for 15 minutes. Reduce temperature to 350F and bake for another 15 minutes. Cool and enjoy.