Fall! Pumpkin is in season and there are enormous stock of pumpkin puree at the supermarket. I always want to make something pumpkin-ish in the Halloween season but seldom find puree at my nearby grocery store. (in addition that my father hates pumpkin)
Finally, I have a chance to visit an international supermarket and found 2 leftover cans of pumpkin, which got me the idea to make some pumpkin miniature tarts and also .... (next post)! I eliminated the traditional pie crust, and withdrew the idea of using graham cracker crusts, replacing it with a perfectly matching gingersnap crust. Spice it up with pumpkin and the recipe below!
Adapted from LIBBY's recipe
Make 8-9 3'' tart tins
1 1/4 cups gingersnap cookie or ginger thin crumbs
1-2 tbsp butter
1/2 tsp cinnamon + 1/2 tsp sugar
3/4 cup caster sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves (or nutmeg)
2 eggs, at room temperature
1 can (15oz) pumpkin puree (not pumpkin pie filling)
1 can (12fl. oz.) evaporated milk
- Preheat oven to 200 C. To prepare tart crust, mix crust ingredients together and press into tart tins with hands. Set aside.
- Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree, spice mixture. Gradually stir in evaporated milk.
- Pour mixture into individual tart tins.
- Turn preheated oven down to 160 C and bake for 40-45 minutes, or until toothpick inserted near centre comes out clean.
- Cool on wire rack for at least 2 hours and place in refrigerator until serving.
(Very important to let them cool down before chilling, otherwise the crust will turn soggy.)