Simplest Pumpkin Tartlets

Pumpkin tartlet. Photo by Keri White

In case you didn’t get enough pumpkin pie last week, or in case you are looking for a way to use the pumpkin that you bought and didn’t use, these tarts are a revelation.

In the first place, they require no effort in the crust, so that’s a beautiful kitchen hack. I used graham crackers; I just broke them up and lined the tart pan, but you could also use social teas, vanilla wafers or any plain cookie.

The filling is more “pumpkin-y” and less custardy than traditional pumpkin pie. It doesn’t have that eggy smoothness, rather more of a rustic feel, but that fits the vibe of this dessert quite well.

I used 5-inch foil tart pans, but any 8-ish-ounce ramekin works.

Makes 2 individual-sized tarts

4 graham crackers
1 cup pumpkin puree
⅓ cup brown sugar
1 egg
¼ cup milk
¼ teaspoon vanilla
Sprinkle of cinnamon

  1. Heat your oven to 350 degrees F.
  2. Break up graham crackers to line the tart pans.
  3. Mix the pumpkin, sugar, egg, milk, vanilla and cinnamon in a small bowl until completely blended. Pour the mixture into tart pans, place the pans on a baking sheet and bake for 30 minutes.
  4. Cool slightly, and serve plain, with vanilla ice cream or with whipped cream.


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