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Pumpkin Pie Egg Tarts

Pumpkin Pie Egg Tarts
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These easy Pumpkin Pie Egg Tarts combine creamy, spiced pumpkin filling with a buttery, crisp tart shell to create an irresistible dessert or snack perfect for any season. Featuring seasonal fall flavors packed into individual-sized pastries, this straightforward recipe yields bakery-quality tarts in under an hour, ideal for both beginners and experienced bakers.

Ingredients

Scale

Crust

  • 8 pre-made pie crust rounds or tart shells (store-bought or homemade)

Filling

  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 3/4 cup sweetened condensed milk (or coconut/almond milk for dairy-free)
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Tart Shells: Start by lining your muffin tin with pre-made tart shells or rolling out pie crust and cutting into rounds to fit. Press the dough gently into each cup to form a secure cup for your filling. Chill the shells briefly to prevent shrinking during baking.
  2. Mix the Pumpkin Filling: In a bowl, combine pumpkin puree, eggs, sweetened condensed milk, brown sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Whisk everything until smooth and creamy, ensuring the spices are evenly distributed for perfect flavor.
  3. Fill the Tart Shells: Carefully spoon the filling into each tart shell, filling almost to the brim but leaving a little room for the custard to rise and set without spilling over.
  4. Bake to Perfection: Place the tray in a preheated oven at 350°F (175°C). Bake for about 25-30 minutes until the filling is set but still slightly wobbly in the center and the crust edges are golden brown.
  5. Cool and Serve: Remove the tarts from the oven and let them cool completely in the pan. This helps the custard firm up and makes them easier to remove. Serve at room temperature or chilled based on your preference.

Notes

  • Use room temperature eggs and pumpkin puree to help the filling blend smoothly.
  • Don’t overfill the tart shells; leave a little space at the top to avoid spills during baking.
  • Keep tart shells chilled before baking to maintain their shape and crispiness.
  • A slight wobble in the center when baked means perfect doneness; avoid overbaking to keep filling moist.
  • Use freshly ground cinnamon and nutmeg for the best flavor.

Nutrition

Keywords: pumpkin, egg tarts, pumpkin pie, fall dessert, autumn dessert, spiced pumpkin, custard tart, gluten-free dessert, easy baking, seasonal dessert

Find it online: https://eazyummy.com/pumpkin-pie-egg-tarts/