Pumpkin Spice is a Fall favorite. From Lattes to Pumpkin Spice Sticky Buns to these delicious mini pies, indulge yourself in the season’s best flavors. Listen, I’m crazy about pumpkin spice just as much as the next girl, but am I the only one who thinks body wash is one step too far? I don’t know about you, but I don’t want to get out of the shower smelling like a pumpkin pie. I’m kicking off this year’s pumpkin craze with these amazing Pumpkin Streusel Tarts. Last year, I posted my Pumpkin Pie Sticky Buns, and they have been so popular I wasn’t sure how to compete, but these tarts are fabulous!
Watch How to Mini Pumpkin Pies
Is canned pumpkin the same as pumpkin purée?
Canned pumpkin is simply cooked and sometimes spiced and sweetened before canning. While pumpkin puree is usually fresh pumpkin that’s cooked and pureed. I made this recipe using both canned and fresh pumpkin, and with all of the spice, the pumpkin flavor came through wonderfully with both. One thing to remember with canned Pumpkin is that it often comes sweetened, so look at the ingredients on the label and taste. You may want to adjust the recipe accordingly if it seems quite sweet. If you want to use fresh pumpkin, ensure you know what you’re doing, as it can be quite watery if not done well. See this article from Breads from Anna for some great advice on making your own.
How To Make Mini Pumpkin Pies
Start with rolling the dough to a ¼ inch thick. Cut the dough using a cookie cutter slightly larger than your cupcake sections in a cupcake pan. For more details on making homemade pie crust, see my post on how to make pie crust. Place the circles into the sections of the pan, chill for 20 minutes and dock with a fork. To make the filling, start by melting butter in a pan over medium heat. Add brown sugar, cinnamon, nutmeg, ground cloves, flour, and pumpkin. Add the condensed milk and egg and mix until smooth. Heat and whisk until the mixture starts to bubble. Turn the heat all the way down and continue mixing until it thickens to a spreadable consistency. Remove from heat and set aside. Stir to blend and set aside. Spoon the filling into the tart shells. Cover with the crumb topping and bake. Enjoy warm or cooled. Update Notes: This post was originally published on Nov 11, 2017, but was republished with new photos, step by step instructions, cooking tips, and a video in November of 2022. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.