I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Baked in a mini muffin pan Baked in tartlet pans, which I found at Bed, Bath and Beyond for o.59 cents each. Aren't they pretty!
I LOVE these mini tarts, and I'm sure you've noticed. The coolest thing about them is that there are countless things you can do with them, and they are a great way to entertain. They are small, can be eaten with fingers and they aren't messy.
You can really turn just about any pie into a tartlet, you just have to moderate the cooking time a little, which isn't hard, just keep an eye on it. Since it's fall, I wanted to see how mini pumpkin pies would turn out. I found a very basic pie recipe, bought a pie crust and whipped cream, and they turned out pretty good. They do take some time, but they're kind of fun, and not hard at all.
When choosing your pie recipe, you will have to decide how many you want to make, because with just one pumpkin pie recipe, I was able to fill four pie crusts worth of tartlets! So if you are only feeding a small crowd, you may want to half the recipe, or save the filling for another time in the near future. I am going to put the entire recipe on here, since my math is awful and I know I would end up giving wrong measurements, so just keep that in mind!
4 refrigerated pie crusts (most boxes have to crusts in them) 1 15 ounce can pumpkin 1/2 cup sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 2 slightly beaten eggs 3/4 cup half and half, light cream, or milk
Spray mini muffin pan, or tartlet pan. Unroll pie crust and using rolling pin, roll out until pie crust is almost twice the size. Using the rim of a glass, or biscuit cutter, cut out circle big enough to fit muffin cup. Lay pie crust circle in flour side down and shape to fit pan.
For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.
Using a ladle, or a cup with a spout, pour filling into muffin cups, fill 2/3 of the cup. Bake at 375 for 25 to 35 minutes, or until crust is brown, and a toothpick comes clean from the filling.