Mini tartas de calabaza

Ingredientes

• All-purpose flour, as needed for rolling dough
• 2 unbaked pie crusts (store-bought or homemade)
• 1 cup canned pumpkin purée
• 1/2 cup packed brown sugar
• 1 large egg
• 1/3 cup evaporated milk
• 3/4 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• Whipped cream (for serving, optional)

Preparación

1. 1

   Preheat oven: Preheat your oven to 350°F.

2. 2

   Roll dough: On a surface dusted with flour, roll the pie crusts to approximately 1/8-inch thick.

3. 3

   Cut circles: Use a 3 1/2-inch round cookie cutter to cut circles from the dough. You should yield about 12 circles in total.

4. 4

   Press dough: Grease a 12-cup muffin tin. Press each dough circle into a muffin cup, shaping it to fit.

5. 5

   Whisk filling: In a medium bowl, whisk together the pumpkin purée, brown sugar, egg, evaporated milk, pumpkin pie spice, and salt until smooth.

6. 6

   Spoon filling: Carefully spoon the pumpkin filling evenly into each crust, filling them about three-quarters full.

7. 7

   Bake the mini pies in the oven for 25 minutes, or until the filling is set and the crusts are golden brown.

8. 8

   Cool: Let the mini pies cool in the baking tin for 10 minutes. Next, gently take them out and set them on a wire rack to cool fully.

9. 9

   Serve the pies at room temperature or chilled. Top with whipped cream if desired.