It’s fall, and everyone knows what that means: the changing of the leaves, hockey season starts, the sweaters come out, and pumpkin spice everything comes out. I’ve been meaning to make these tarts for about a year now, and I was waiting for fall. And why did I wait? Two word: sugar pumpkins.
Sugar pumpkins are smaller and have sweeter flesh than their larger jack-o-lantern cousins, making them perfect for pie and tart making. Start by pre-heating your oven to 350F. One pumpkin should be enough for this recipe, but I baked 2, just in case – the pumpkin is delicious on its own, like a milder, sweeter squash. Wash your pumpkins and slice them in half, as in the picture above. Scoop out the pumpkin guts and seeds – set the seeds aside, they roast up INCREDIBLY. Rub the inside flesh of the pumpkin with your oil of choice and place them face down on a lined baking sheet. Roast in the oven until the flesh is tender and easily pierced with a fork, about 1 hour.
When the pumpkins are baked, pull them from the oven and let them cool. Once they have cooled, scoop the flesh out of the skins. I gave the pumpkin a mash with a fork – it was very soft. If you want the pumpkin extra smooth, use a potato masher or run it through a food processor.
Now it’s time to assemble the pie filling. In keeping with making everything from scratch, I made my own pumpkin spice. Add 2 cups of the mashed pumpkin, 12 oz of condensed milk, 3/4 cups brown sugar, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp allspice. Combine the mixture until smooth. Add 2 eggs plus 1 egg yolk into the mixture and beat into the mixture.
Now for this recipe, I am leaving the crust itself up to you! Everyone has their own preferred crust. Because I was putting the tart directly into the pan, as opposed to a tin, I wanted a firmer crust, so I opted for a Cantonese egg tart crust. If you’re looking for a flakier, more tender crust, I kid you not, my Grammy swore by Crisco’s and Tenderflake’s recipes that are right on the shortening boxes, and she is one of the best bakers I have ever known. Or if you’re feeling extra pressed, store-bought crust isn’t a sin. I will make a post on pie crust in the future! 🙂 Set the oven to 425F. Grease each well in the baking pan, or place the tins out on a baking sheet. Line each well with pie dough, and fill each with the pumpkin pie filling – you can fill to nearly the top, as there is very little rise to the filling. Bake for 15 minutes, and then reduce the temperature to 350F to bake for another 30 minutes.
What you’re left with is a delicious, bite-sized dessert! Remove from the pan, let cool and enjoy!
Pumpkin Pie Tarts
Prep & Cook Time: 1.5 hours
- Pumpkin Pie Filling
- 1-2 sugar pumpkins to make 2 cups of pumpkin puree
- Oil, for brushing sugar pumpkins
- 12 oz condensed milk
- 3/4 cup packed brown sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp allspice
- 2 eggs + 1 egg yolk
- Pie crust dough
- Pre-heat oven to 350F.
- Wash pumpkins and slice in half. Remove seeds and “guts”.
- Brush the flesh of each half with oil of your choice.
- Place each half face down on a lined baking tray. Bake until flesh is tender, approximately 1 hour.
- Remove from oven, let pumpkins cool.
- Scoop pumpkin flesh and puree. Set aside.
- In a bowl, combine 2 cups of the mashed pumpkin, 12 oz of condensed milk, 3/4 cups brown sugar, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp allspice until smooth.
- Beat 2 eggs + 1 egg yolk into the pumpkin mixture. Set mixture aside.
- Pre-heat oven to 425F.
- Line baking tins/trays with pie crust dough of choice. Fill with pumpkin mixture.
- Bake for 15 minutes, then reduce heat to 350F. Bake for 30 minutes.
- Remove from oven and let cool. Enjoy!