Tuesday, November 20, 2012

Fresh Pumpkin Pie Tartlets

Pumpkin is something that one assumes just grows in the can at the grocery store.  I mean, how many times have you made a pumpkin recipe with a real pumpkin from the pumpkin patch?  Can a person even do that?  After the girls asked me if they could bake a pumpkin pie with their halloween pumpkins, I decided to find out.

Step One.  Don't use your Jack-O-Lanterns.  To bake a pie, you must first go to your Farmer's Market or grocery store and get a pie pumpkin.  Pie pumpkins are cute and little, about 6'" - 8" in diameter.  Like the one that you don't see pictured here.  Sorry about that.

Step Two.  With a serrated knife, saw the pumpkin in half vertically and scoop out the seeds like this.  Oh, sorry. Still no picture. Save the seeds for Roasted Pumpkin Seeds!

Step Three.  Line a baking sheet with parchment and put the pumpkin on the baking sheet cut side down.  Bake at 375 degrees for about 1 1/2 hours or until tender.

Step Four.  When the pumpkin has cooled, scoop it out and put two packed cups of pumpkin into a bowl.

Step Five.  At this point, you might begin to realize why you previously just used a can opener.  Long stringy fibers will emerge!

Step Six.  Regroup and pour all the pie ingredients into a blender.  Blend on high until all the stringy thingies are gone.

Step Seven.  Go to your refrigerator and pull out your ready made pie dough.  In my house, this is the only way it comes.  Roll out some little discs, about 6" across.

Step Eight.  Press dough into greased, jumbo muffin tins.  These are meant to look rustic, which is a fancy word for no need to be perfect here!  Pour Pumpkin Pie custard into crusts until they are 2/3 - 3/4 full.

Step Eight.  Bake at 375 degrees for 20 - 30 minutes or until set.  

Step Nine.  When cool, Tartlets should be easily pried out of the muffin tins.

Step Ten.  Top with a squirt of Redi-Whip in the can.  It's our favorite!

These fresh, tasty tartlets are the worth the extra effort.  But if you are short on time, just skip steps 1 - 5 and used 2 cups of Canned Pumpkin!  It's a tasty recipe and worth a try!

Fresh Pumpkin Pie Tartlets
Adapted from Paula Deen at The Food Network


  • 1 (8-ounce) package cream cheese, softened
  • 2 cups fresh, pureed pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1-2 piece pre-made pie dough
  • Whipped cream, for topping


Preheat the oven to 350 degrees F.
Roll pre-made pie crust into six-inch rounds.  Press Rounds into greased, jumbo muffin tins.
For the filling, with a hand mixer, combine the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.  Pour the batter into a blender and blend until smooth.
Pour the filling into the prepared pie crusts and bake for 25 - 30 minutes, or until the center is set. Place the pies on a wire rack and cool to room temperature. Top each piece with a generous amount of whipped cream.


  1. Your post made
    Me chuckle. I am not attempting to change how this is being typed because I think that blogger is going to freeze me out of my iPhone.

    Your tartlets look divinely delicious.

  2. Your tarts look delicious. Great photos as well.