Try making my Great Grandmother’s recipe for miniature pumpkin tarts!
Hello again and welcome! I am so excited to be back sharing as part of the fun holiday recipe series, Tastes of the Season. It’s being hosted by my oh so talented friend, Kristen at Ella Claire! Today’s delicious recipes are centered around pumpkins, which happen to be a favorite fall flavor for me… And I had the opportunity to use another one of my great grandmother’s recipes (you can read more about that here). So without further explanation, I am going to show you how to make these sweet miniature pumpkin tarts (available in the original version and gluten/dairy free)!
*I am sharing how I varied the recipe for our child’s allergy needs with gluten/dairy free, but the original recipe is here as well.
This recipe will fill 6 miniature (4 inch) tart pans…
For the Crust:
- 1 cup crushed graham crackers (I used a gluten/dairy free brand here)
- 1 tbsp sugar
- Softened butter, enough to keep the mixture wet – about 3 tablespoons . (I used these dairy free sticks)
For the Filling
- 1 tbsp. softened butter (I used these dairy free sticks)
- 6 tbsp. sugar
- 1 egg
- 1/2 cup + 2 tbsp milk (I replaced with cashew milk)
- 1/8 tsp. cinnamon
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
- 1/2 cup mashed pumpkin (I used canned)
Begin by setting the oven to 350 degrees and grease or butter your 6 tart pans. Mix together the crust with the graham crackers, sugar and butter. I like to add the butter tablespoon by tablespoon until it is wet, but not too wet.
Fill the tart pan with the crust mixture, cover the bottom well.
Now cream the butter, add sugar and add eggs next. Mix in the mashed pumpkin, spices, salt and milk.
Pour the filling until nearly to the top (being careful that it not overflow though – especially when baking).
Set each tart atop a cookie sheet in case of dripping and put into the heated oven.
Bake for about 25-30 minutes. Depending on your oven, ingredients etc. I would suggest keeping an eye on these around 15 – 20 minutes. They are done when the center is set and the color is golden. Put them out to cool down as they continue to cook a bit once out.
I love individual desserts and tarts. Though they are typically seen with fruits, I enjoyed the idea of putting a twist on it and using pumpkin instead.
And of course any pumpkin dessert is better paired with some sort of cream…
In this case, a scoop of frozen whip (coconut in our house because of the need for dairy free ;).
The kiddos helped me taste test this family recipe and it got a big thumbs up!
The graham cracker partnered with pumpkin is a lovely duo and would make perfect for a whole tasty pie as well (you could just double this recipe).
Here is my great grandmother’s card specially typed out (I love this little bit of family history we can enjoy).
I hope this may be a recipe you find useful as the holiday’s and fall approach! Don’t forget to visit these wonderful friends and all their delicious recipes down below! Thank you Kristen for having me and till next time!
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm