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Pumpkin pie tarts are an adorable fall dessert! Features mini gingerbread crusts and a homemade pumpkin spice custard that is divine!
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 divine? So tasty. These would be so great to serve at a brunch or even when your friends stop over for coffee.
How to make Pumpkin Pie Tarts:
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.
In a batter bowl, you'll mix the wet ingredients.
Later you'll combine the wet mix with the dry mix! You'll create a pumpkin custard. Custard is sounds more intimidating than it is. Just remember to temper the eggs, and you're golden!
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!
Pumpkin Pie Tarts with Gingerbread Crust
For the crusts
- ½ cup sugar
- pre-made gingerbread cookie dough Use store bought or make your own!
For the pumpkin spice custard:
- 1 cup sugar
- 3 tablespoon corn starch
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup pumpkin, canned
- 1 teaspoon vanilla
- 2 cups milk
- 3 egg yolks
For the ginger crusts:
- Preheat oven to 350 degrees.
- Roll cookie dough balls in the sugar, and place in a mini muffin tin. Using a wooden tart shaper (Mine is from Pampered Chef), press down on the dough to make imprints. Be sure to not push so hard that you lose the bottom!
- Bake as directed (mine took 14-17 minutes)
- After allowing cookie cups to cool, remove from pan and let rest on cooling rack.
For the pumpkin spice custard:
- In a medium to large saucepan, mix together with a whisk the following: sugar, corn starch, salt, cinnamon, and nutmeg.
- In a batter bowl, mix together with a whisk the following: pumpkin, vanilla and milk.
- In a 3rd (smaller) bowl, place 3 egg yolks (You can save the whites for another recipe). Place aside to use later.
- 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 occasionally.
- 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!