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
- Heat your oven to 350 degrees F.
- Break up graham crackers to line the tart pans.
- 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.
- Cool slightly, and serve plain, with vanilla ice cream or with whipped cream.
