Pumpkin tarts

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

2 eggs

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%)


  1. 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.
  2. Whisk eggs, sugar, spices, salt and vanilla together till well combined,  add in cream, then stir in pumpkin.
  3. Fill the prepared tart pan with about 1 tablespoon of filling, careful not overfill.
  4. Bake in a preheated 425 F oven for 15 minutes. Reduce temperature to 350F and bake for another 15 minutes. Cool and enjoy.

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