Print

Pumpkin Pie Egg Tarts

Pumpkin Pie Egg Tarts
Print Recipe

Pumpkin Pie Egg Tarts combine the flaky, buttery crust of traditional egg tarts with a smooth, spiced pumpkin custard filling. Perfectly balancing warm spices and natural pumpkin sweetness, these tarts are an easy and versatile homemade dessert ideal for holidays, brunches, or cozy gatherings.

Ingredients

Scale

For the Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 2–3 tablespoons cold water

For the Pumpkin Filling

  • 1 cup pumpkin puree
  • 2 large egg yolks
  • 1/2 cup heavy cream or evaporated milk
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Tart Crust: Combine the cold, cubed butter with all-purpose flour, granulated sugar, and salt. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time and mix gently until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to develop a flaky crust.
  2. Make the Pumpkin Filling: While the dough chills, whisk together pumpkin puree, egg yolks, brown sugar, heavy cream or evaporated milk, ground cinnamon, nutmeg, ginger, cloves, vanilla extract, and a pinch of salt in a large bowl. Mix until smooth and creamy with a rich pumpkin aroma, taking care not to overmix to avoid air bubbles.
  3. Roll Out and Assemble: On a lightly floured surface, roll out the chilled dough and cut circles slightly larger than your tart tins. Press the dough gently into each tart tin, trimming excess dough from the edges. Pour the pumpkin filling into each crust, filling about three-quarters full to allow room for the custard to set without overflowing.
  4. Bake the Tarts: Preheat the oven to 350°F (175°C). Optionally blind bake the crusts for 8-10 minutes to prevent sogginess. Bake the assembled tarts for 25-30 minutes, or until the crust is golden brown and the filling is set but still slightly wobbly in the center. Remove from the oven and let cool completely before removing from tins to avoid breakage.
  5. Serve and Enjoy: Garnish the cooled tarts with a dusting of cinnamon, powdered sugar, or a dollop of whipped cream if desired. Serve at room temperature or slightly chilled alongside hot spiced tea, coffee, or vanilla ice cream for an elegant presentation.

Notes

  • Keep butter cold to ensure a flaky, light crust.
  • Do not overmix the filling to prevent air bubbles and maintain smooth texture.
  • Blind bake the crust to avoid sogginess from the moist filling.
  • Use fresh, freshly ground spices for the best flavor.
  • A slight wobble in the filling after baking indicates perfect doneness; it firms upon cooling.

Nutrition

Keywords: Pumpkin pie, egg tarts, pumpkin dessert, baked tarts, fall recipe, pumpkin custard, holiday dessert

Find it online: https://mydishez.com/pumpkin-pie-egg-tarts/