Pumpkin Pie Tartlets
Serves: 8
  • ¾ cup whole milk
  • 3 large egg yolks
  • ¼ cup granulated sugar
  • 2 teaspoons cornstarch
  • ½ teaspoon apple pie spice
  • ½ cup canned pumpkin
  • 4 ounces cream cheese, softened
  • Amaretti Cookie Crust Shells (recipe follows)
  • ½ cup heavy whipping cream
  • 2 tablespoons firmly packed light brown sugar
  1. In a medium saucepan, heat milk over medium heat until it begins to boil. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and apple pie spice. Slowly add hot milk to egg mixture, whisking to combine. Return mixture to saucepan, and bring to a boil. Cook, whisking constantly, until mixture begins to thicken. Add pumpkin and cream cheese, stirring until smooth.
  3. Divide pumpkin filling among Amaretti Cookie Crust Shells. Cover tartlets with plastic wrap, pressing plastic wrap directly onto surface of pumpkin filling. Refrigerate for at least 1 hour.
  4. In a medium bowl, beat together cream and brown sugar with a mixer at high speed until stiff peaks form. Transfer whipped cream to a piping bag fitted with a medium star tip (Wilton #21). Pipe whipped cream onto tartlets. Serve chilled.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/pumpkin-pie-tartlets-recipe/