Pumpkin Pie Tarts with Gingerbread Crust
Perfect fall dessert! Ginger cookies form the base of these mini tarts that are then filled with a creamy flavorful pumpkin custard. Great twist on the standard pumpkin pie, it only requires a mini muffin pan!
Servings: 48
Calories: 38kcal
Ingredients
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
Instructions
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!
Notes
Nutrition is calculated on the custard part only as gingerbread recipes will vary. Thanks!
Nutrition
Calories: 38kcal | Carbohydrates: 7g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 25mg | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.1mg