What food is more autumnal than pumpkin pie? Nothing. Nothing is the answer we’re looking for here. Though, sometimes a whole pie seems dauntingly large when all you want is “one piece”. This is where tarts come in.
Tarts are bite sized pieces of heaven that allow moderation if needed. They are also so small and delicious that you realize you’ve actually eaten a whole pie’s worth of tarts and the whole idea of “one piece” has gone out the window.
Surprisingly, pumpkin pie is not my favourite pie. I know, I know “How can this be?”. I don’t know, it’s just not – I find it soft and weird and brown. At least that was my opinion before stumbling onto this recipe. Now, instead of avoiding the pumpkin pie, I embrace it, I make it, I eat it, I love it. I’ve been converted.
Tarts are my favourite form of this recipe but it also works well as a whole pie.
The original recipe is from the Eagle Brand website and to tell the truth I think that’s the secret to this recipe’s deliciousness.
1 Can sweetened condensed milk
1 1/4 Cups canned pumpkin
2 Tbsp brown sugar
1/4 tsp pumpkin spice
24 unbaked tart shells
Pre-heat oven to 375ºF. Whisk together condensed milk, pumpkin, brown sugar, egg, and pumpkin spice. Pour evenly into tart shells. Bake for ~ 18 minutes or until centre is just set and tart shells are golden.
Original recipe can be found here: http://www.eaglebrand.ca/print-popup.aspx?rid=1618