Pumpkin  Pie Tarts



– 1 package (pack of 2) refrigerated pie crusts, thawed to room temperature – 1 c. pumpkin puree – 1 c. evaporated milk – 1 tsp. pumpkin pie spice – 1/2 c. granulated sugar – 1 egg – 1/2 tsp. salt Vanilla Bean Whipped Cream: – 1 1/2 c. heavy whipping cream, very cold – 3 Tbsp. powdered sugar – 1 tsp. vanilla – Caviar of 1 vanilla bean


Step 1

Preheat oven to 400 degrees.

Step 2

Unroll the thawed pie crusts, and press into 5 (4.5" individual tart pans). If desired, use leaf pie crust cutters to cut out decorative leaf pie crusts. Place the prepared tart pans on a baking sheet. Set aside.

Step 3

In a mixing bowl, whisk together the pumpkin, milk, pumpkin pie spice, sugar, egg and salt. Pour this mixture into the prepared tart pans, filling at least 3/4 full. Top the tarts with the decorative pie crust leaves.

Step 4

Place the entire baking sheet with the filled tarts into a 400 degree oven, and bake for 35-40 minutes. Tarts are done when filling appears set when gently moved. Let tarts cooled completely before topping with whipped cream.

Step 5

With a hand or stand mixer, using a cold mixing bowl and whisk attachment, add the caviar of 1 vanilla bean. Add the the cold cream, sugar and vanilla as well. Whisk on high for about 60 seconds or until stiff peaks form.

Step 6

Top tarts with a generous dollop of the whipped cream. Enjoy right away!

Check out a couple of our other pumpkin recipes below!