Mini tartas de calabaza

Ingredientes

• 2 pie crusts (homemade or store-bought)
• 1/2 cup packed light or dark brown sugar ((100 grams) )
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree ((250 grams) )
• 3/4 cup evaporated milk ((180 ml) )
• 1 large egg (at room temperature and lightly beaten)

Preparación

1. 1

   Preheat the oven to 400°F (204°C).

2. 2

   To prepare the pie crust: On a lightly floured surface, roll the pie crusts out to ⅛" thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.

3. 3

   Place each circle of pie crust in 18 cavities of two standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.

4. 4

   To make the filling: In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.

5. 5

   Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).

6. 6

   Bake for 16 to 20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes, carefully remove from the muffin pan, then place on the wire rack to finish cooling. Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.

7. 7

   Once chilled, serve, and enjoy!