Thanksgiving is one of my favourite holidays. It's a time for families and friends to gather together in the spirit of gratitude and remember what we are thankful for and what we have been abundantly blessed with. It's also a chance to show generosity and hospitality to those around us.
One of the staples of our Thanksgiving dinner is always pumpkin pie. The pumpkin, spices, and whip cream bring comfort, satisfaction, and warmth to the soul. I decided to try making pumpkin pie tarts this year and plan to share them with friends and family. As I think of who I will give these tarts to, I'll reflect on why I am thankful they are a part of my life and make sure they know they're special to me. Maybe you can do the same.
Pumpkin Pie Tarts
Ingredients:
For the filling:
12 pre-made tart shells (or if you're up for the challenge, make you own pastry!)
1/3 cup brown sugar
1/2 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ginger
1/4 tsp salt
1/8 tsp allspice
1 egg + 1 egg yolk
3/4 cup pure pumpkin
1/4 cup heavy cream
1/3 cup milk
For the whipped cream:
1 cup heavy cream
2 Tbsp sugar
1 tsp cinnamon
1/2 tsp vanilla
Instructions:
For the filling:
Combine the first 6 ingredients in a medium mixing bowl.
Whisk eggs and pumpkin together in another bowl. Add spice mixture and whisk well. Add cream and milk and whisk until smooth.
Fill each tart shell as full as they can hold without overflowing.
Bake at 350 for 15-20 minutes (mine took slightly longer... more like 24 minutes) or until filling is set. Allow to cool on a rack.
For the whipped cream:
Pour heavy cream into chilled medium mixing bowl.
Beat on high speed with electric stand mixer or hand mixer.
Slowly add sugar, cinnamon, and vanilla.
Continue beating until stiff peaks form.
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