It’s that time of the year again! Pumpkin Spice EVERYWHERE! It’s still super hot in Texas though. But that won’t stop me from embracing pumpkin-y goodness everywhere I look. It will however, make me double think my cooking habits. I love pumpkin bread, I love pumpkin pie, but I don’t like running my oven for one whole hour. Call me cheap, but it seems silly when our a/c is running full speed since we are still in the high 90’s here. In order to meet my pumpkin fix, I came up with these fun Pumpkin Pie Gingersnap Mini Tarts. The good news? The little mini cookie tarts—they only bake about 10 minutes in the oven. Score! The pumpkin custard is made on the stovetop. Easy Peasy. And did I mention devine? So tasty. These would be so great to serve at a brunch or even when your friends stop over for coffee.
First, start with the crust. I used my good old standby, the Immaculate Baking Company’s Ginger Spice Cookies found in your freezer section. I’ve used these in the past, and explained the process here. The custard makes a TON so you will have enough to use 2 bags of ginger spice cookies and still have a bit of custard left over.
While your cookie crust tartlets are cooling, let’s make the pumpkin spice custard filling!
To make the custard:
In a Medium to large saucepan, mix together with a whisk the following:
1 cup sugar
3 TBSP cornstarch
1 tsp salt
1 and 1/2 tsp cinnamon
1/2 tsp nutmeg
In a batter bowl, mix together the following:
1 cup canned pumpkin
1 tsp vanilla
2 cups milk (I used 2%-I wouldn’t go any lower than this)
In a 3rd (smaller) bowl, place 3 egg yolks (You can save the whites for another recipe). Place aside to use later.
After whisking, it should be a nice smooth consistency.
Slowly pour the pumpkin mixture into the dry spice mixture in the sauce pan.
Whisk well together, and when it is all combined, put the saucepan on a medium temperature. Continually stir the mixture with the whisk. You don’t want to stop! This is the most tedious part. You must stir, and you must resist the urge to turn the flame up. The mixture will bubble. Eventually it will come together. You will know when it thickens. If you have a doubt, then it hasn’t thickened. It will suddenly be a heavy consistency like thick pudding. Continue stirring at this point for 2 more minutes. Remove from flame.
Slowly add a bit of the hot mixture to the eggs. You want to temper them. If you put them in the mixture, they would actually cook and you’d have scrambled eggs <GROSS>. So add a bit of the pumpkin a little at a time, mixing well after each addition. After you’ve transferred about 1 cup over, and you feel the eggs are warm, place that mixture back into the saucepan.
Bring to a low boil again and continue stirring for 2 more minutes. Once done, let rest about 5 minutes, stirring occasional. Use a tablespoon to scoop into the empty ginger crust tarts. Allow to cool about 1 hour and eat warm, or refrigerate after 2 hours and eat cold. They are yummy either way!
Enjoy with your favorite fall coffee.
Be sure to share with friends.
They can be made ahead, to make prep for a brunch much easier.
They make great after school treats too.
Really, they are good anytime!
Looking for some more dessert ideas? Here are a few that you might like:
Have a great week everyone!