Mini Pumpkin Pie Tartlets

Mini Pumpkin Pie Tartlets

  • 48 shortbread tartlet shells
  • 1/2 can pumpkin (7 ounces)
  • 1/2  can sweetened condensed milk
  • 1 egg
  • 1/2  teaspoon vanilla
  • 1/2  teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup whipping cream + 1 tablespoon powdered sugar

 

Preheat the oven to 350.  Place the tartlet shells on a baking sheet.

In a bowl, whisk together the pumpkin, sweetened condensed milk, egg, vanilla, cinnamon, ginger, cloves, nutmeg and salt until smooth.  Spoon about a teaspoon into each tartlet shell, filling them almost to the brim.

Bake for approximately 15 minutes, until the center is set.  Place pan on a wire rack and cool completely.

Whip the cream and powdered sugar until stiff peaks form and pipe onto each tartlet.  Sprinkle with a little more nutmeg.

 

Yields 48 tartlets.

 

Recipe from Curly Girl Kitchen

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