This satisfying Pumpkin Mini Pie is the perfect size to snack on by itself or enjoy as an elegant finish to any meal.
I love making pie dough from scratch. It's really not that hard. This crust was easy to handle and tastes good too. You can use canned pumpkin if you like the traditional thick texture and sweetness but I like using fresh cooked pumpkin. It is not overly sweet and much lighter. You can freeze cooked pumpkin for many months so you can still make this pie whenever you want.
MINI PUMPKIN TARTS
Yield : 20 mini tarts
2 cups all purpose flour
2 tablespoon sugar
1/4 tsp salt
10 tablespoon cold butter
4-5 tablespoon ice water
almond halves for garnish
1 cup pumpkin puree
4 tablespoon sugar
5 tablespoon evaporated milk
1 tsp ground ginger
1.5 tablespoon corn flour
1/8 teaspoon salt
Place flour, sugar and salt in a mixing bowl.
Using your fingertips, quickly rub in the butter until the mixture resembles bread crumbs.
Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.
Wrap the dough in plastic, chill for 30 minutes-1 hour.
For filling, combine sugar, cornflour, ginger and salt in small bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Punch dough down, pinch dough into 1.5 in ball. Press each ball into tart mold starting from the base, push the dough outward with your thumb, Trim away any excess dough. Fill up tart 3/4 full with pumpkin filling. Place almond pieces on top. Preheat oven @ 180C.
Bake for 25-30 minutes until edges are golden.
Allow to cool before serving.
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