The problem is when you get to the middle of your piece of pie you are left with more pie filling than crust. Disappointment sets in and I have a hard time finishing my piece of pie. However, my kids do not love pie crust the way I do. They eat their piece of pie starting at the tip and leave the big piece of crust at the end. That is when my pie crust stealing begins, I quickly survey who has the largest piece of crust on their plate and quietly slide the that piece of pie crust onto mine. I can then finish the rest of my pie with the perfect amount of crust and filling with each bite.
Whip cream is the perfect final touch on these amazing tartlets. Do you know the secret ingredient to get whip cream to hold it’s shape for hours and hours? My sister Sherri shared her recipe for Stabilized Whip Cream and I have been using it ever since. My whip cream dollops looked perfect the next morning after being in the fridge overnight! How many of these little guys have I eaten? Well…..I’m not telling.Print
Easy recipe when time is short but you need those great fall pumpkin flavors!
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 3/4 cup (6 ounces) cold cream cheese, cubed
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) cold unsalted butter, cubed
- 1 1/2 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 2 cups pumpkin puree
- 6 ounces (about 3/4 cup) sweetened, condensed milk
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all-spice
- Preheat oven to 425°F.
- For crust: Place flour, sugar, salt, and baking powder into a food processor and pulse together. Add cream cheese and butter and pulse until a fine mealy texture has been formed. Add the water and vinegar and pulse until a dough forms. Form dough into a disc and wrap with plastic wrap. Refrigerate for an hour. Roll dough onto a lightly floured surface until about 1/8 inch thick. Cut 24, 2 inch squares from the dough and form into 1 inch tart molds, trimming the edges of excess dough as needed. Place in the refrigerator until ready to use.
- For the filling: Place all ingredients into a large mixing bowl and stir together until fully combined. Pour mixture into prepared shells and completely fill.
- Bake mini pies for 10 minutes. Lower temperature to 350°F and bake for an additional 15 to 20 minutes or until the pies have set in the center and the crusts are golden brown. Allow to cool for about an hour before topping each with a dollop of whipped cream and serving.
- Serving Size: 1 tart
- Calories: 139
- Sugar: 6g
- Sodium: 86mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
Keywords: easy thanksgiving dessert recipes, pumpkin tartlettes