Autumn's arrival brings a wave of cozy cravings, and nothing satisfies quite like a warm slice of pumpkin pie. But what if you could enjoy all the deliciousness of pumpkin pie with a little less fuss? This Pumpkin Pie Tart recipe delivers the comforting flavors you love in a charming, individual-sized portion, perfect for a casual weeknight dinner or an elegant fall gathering. It’s a wonderfully easy recipe, even for beginner bakers, and delivers a stunning homemade dessert that's sure to impress. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This helps prevent shrinkage.
- Roll and bake: On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes at 375°F (190°C), lining the crust with parchment paper and pie weights or dried beans to prevent puffing. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
Making the Filling:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour and bake: Pour the pumpkin filling into the pre-baked tart shell.
- Bake: Bake for 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool: Let the tart cool completely on a wire rack before serving.
Tips for the Best Pumpkin Pie Tart:
- Use cold ingredients: Cold butter is key for a flaky crust. Make sure your water is ice cold as well.
- Don't overmix the dough: Overmixing develops the gluten, resulting in a tough crust.
- Blind baking prevents a soggy bottom: This crucial step ensures a perfectly crisp crust.
- Don't overbake the filling: Overbaking can result in a dry tart.
Variations:
- Spiced Pecan Tart: Add ½ cup chopped pecans to the filling for extra crunch and nutty flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the cooled tart for an elegant touch.
- Gingersnap Crust: Use gingersnap cookies as the base for a unique flavor profile.
Nutritional Information (per serving, approximate):
Calories: Approximately 350 Fat: 18g Saturated Fat: 11g Cholesterol: 60mg Sodium: 200mg Carbohydrates: 40g Sugar: 25g Protein: 5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Pumpkin Pie Tart is a delightful fall dessert that's both delicious and easy to make. It's a perfect option for those busy weeknights when you crave a comforting treat without the extensive baking time. Enjoy!