Working with one baking sheet of pastry at a time, divide filling evenly among the 9 rectangles placing it in the center of each pastry. If you were to use canned apple pie filling or blueberry pie filling it would take less time.Ĭheck out this Mini Apple Pies Made in a Muffin Tin recipe or these Mini Blueberry Pies Made in a Muffin Tin. Mix the pumpkin puree, sugar, and pumpkin pie spice together in a small bowl. Add the eggs, milk, salt and pepper to a bowl and mix until well combined (if using a Thermomix, mix on Speed 4 for 20 seconds). Place the roasted pumpkin chunks and feta cheese onto the pastry. Place the puff pastry sheets over a loose bottomed tart tin and trim the edges. This pumpkin filling is raw and needs the extra time. Preheat oven to 200 degrees celsius (fan-forced). You can use any filling you wish, but it may alter the baking time. I recommend getting them to room temperature which takes about 1 hour. Try not to keep opening the oven or your pies will split like some of mine did.Īllow pies to fully cool before removing them from the tin. Place mini pumpkin pies in the oven at 425 Fahrenheit for 15 minutes, and then reduce the heat to 350 degrees Fahrenheit and bake another 20 minutes. In a small bowl, combine the pumpkin puree, sugar and spice. In addition to these ingredients, you’ll need other components for the filling and to prepare your crust, such as flour and shortening, to name a few. Line a large baking sheet with parchment paper or a silpat mat. White Sugar Not only will you need brown sugar, but you’ll also need a bit of white sugar to add to your mixture. Combine 3/4 cup butter and cream cheese in another bowl beat at medium speed until well mixed. A little more is okay, but you do not want to overfill because the batter will rise up and crack. Brown Sugar Enhance the taste of the puree and make it sweeter using brown sugar. Combine all topping ingredients in bowl mix with fork until mixture resembles coarse crumbs. Pour mixture into each pie crust about 3/4 of the way. In a large bowl combine the pumpkin, milk, eggs, and spice. You do not want much excess to hang over, but just enough to almost fill the muffin cup. Using a 4″ diameter circle bowl, cup, or biscuit cutter-cut out pie crust circles which will carefully be fitted into your muffin tins. Prepare your (2) 12-count muffins tins, or one 24-count tin. Accompany each slice with a dollop of whipped cream.Preheat your oven to 425 degrees Fahrenheit. Transfer the pan to the wire rack and let the tart cool completely, about 2 hours, before serving. Enjoy Notes: Pumpkin Tarts Recipe, Directions Preheat oven to 350 degrees F (175 degrees C). Spoon or pipe the filling into the shells, and sprinkle pumpkin pie spice on top.
Bake until the filling is just set, 20 to 25 minutes. Add the pudding mix and keep whisking until the mixture is smooth and thick. Add the cream, vanilla and brandy and stir until smooth. Directions Step 1 Preheat oven to 350° and line two large baking sheets with parchment paper. Add the egg and egg yolk and stir until combined. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and stir until smooth. In a large bowl, combine the pumpkin puree, brown sugar and granulated sugar. Mini Pumpkin Pie Tarts (No Evaporated Milk) RECIPE INFO Ingredients 6 Minutes 45 Step 1 Prep the chicken 1 roll STORE BOUGHT PIE CRUST 1 EGG cup HEAVY. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, 7 to 10 minutes more. Bake the tart shell until the edges begin to brown, about 15 minutes. Line the tart shell with parchment paper or aluminum foil and fill with pie weights. Position a rack in the lower third of an oven and preheat to 400☏. Cover with plastic wrap and refrigerate until cold, about 1 hour. Fit the pastry into a 14-by-4-inch tart pan. Published: Updated: This post may contain affiliate links. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin pure and stir to combine. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Roll out the puff pastry into a 16-by-6-inch rectangle. Push the cooled pumpkin through a sieve into a large bowl.
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