{"id":4101,"date":"2014-10-06T07:35:22","date_gmt":"2014-10-06T11:35:22","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4101"},"modified":"2022-10-07T12:17:42","modified_gmt":"2022-10-07T16:17:42","slug":"little-pumpkin-tarts","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/little-pumpkin-tarts\/","title":{"rendered":"Mini pumpkin pie tarts without evaporated milk"},"content":{"rendered":"\n

This recipe for mini pumpkin pie tarts starts with an all-butter pie crust and they are baked in small tart pans with removable bottoms. The filling is just like pumpkin pie filling, made without evaporated milk, using whipping cream instead, flavoured with autumn spices.<\/i><\/p>\n\n\n\n

\"Mini<\/figure>\n\n\n\n

Homemade versus store-bought pumpkin pur\u00e9e<\/h2>\n\n\n\n

There's nothing worse than needing canned pumpkin and not finding it at the grocery store. The local markets are usually full of pumpkins for pie as of September. And it turns out a 3 kilo pumpkin costs $2 and when you've roasted, blended, and strained it, you end up with a whole kilo of homemade pumpkin pur\u00e9e that is thick enough for baking. So for $2, you can make 4 cups of pumpkin pur\u00e9e. Not bad if you ask me.<\/p>\n\n\n\n

With that pumpkin pur\u00e9e, you can make so many autumn treats, like whole wheat pumpkin bread with cream cheese frosting<\/a>, pumpkin whoopie pies<\/a>, pumpkin pie shakes<\/a>, maple pumpkin bread<\/a>. Whether you opt for canned or homemade is entirely up to you, but there are tricks to baking with pumpkin pur\u00e9e.<\/p>\n\n\n\n

If you would like to explore more recipes for baking with pumpkin, order your copy of the e-book All About Pumpkin<\/a> so you can celebrate this star ingredient!<\/p>\n\n\n\n

\"Pumpkin<\/figure><\/div>\n\n\n\n

Strain that pur\u00e9e<\/h3>\n\n\n\n

If you use homemade pumpkin pur\u00e9e<\/a> for this recipe (or most any), it's very important to strain it through a cheesecloth to remove excess water, otherwise your pie filling (and other pumpkin baked goods) might end up soggy and wet. You can save that pumpkin water and make bread with it or freeze it to throw into smoothies and pumpkin pie shakes<\/a>. And as for the leftover pumpkin pur\u00e9e, I froze it in ice cube trays, and I found that 10 iced cubes is equivalent to 1 cup of pur\u00e9e.  Some commercial brands can also be a little loose or watery and may benefit from straining. If you find that your baked goods made with pumpkin come out with a gummy layer on the bottom, consider straining the pur\u00e9e next time before baking with it. <\/p>\n\n\n\n

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If you are a big fan of baking with pumpkin, check out my new e-book All About Pumpkin<\/a> full of tips and tricks for getting the most out of fall's most beloved ingredient!<\/figcaption><\/figure>\n\n\n\n

Pumpkin pur\u00e9e versus pumpkin pie filling<\/h3>\n\n\n\n

If you opt to buy the pumpkin pur\u00e9e, that's totally fine. But when you head to the grocery store, make sure to read the label because many brands offer two pumpkin products, pumpkin pur\u00e9e and pumpkin pie filling, and these are NOT interchangeable:<\/p>\n\n\n\n