A scrumptious crust comprised of Amaretti cookie crumbs holds a delectable rich filling topped with whipped cream in Pumpkin Pie Tartlets.
Pumpkin Pie Tartlets
Serves: 8
Ingredients
- 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
Instructions
- In a medium saucepan, heat milk over medium heat until it begins to boil. Remove from heat.
- 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.
- 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.
- 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.
Amaretti Cookie Crust Shells
Serves: 8
Ingredients
- 1½ cups amaretti cookie crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°. Spray 8 (3½-inch) removable-bottom tartlet pans with cooking spray. Place on a rimmed baking sheet.
- In a large bowl, stir together cookie crumbs, sugar, and salt. Add melted butter, stirring until combined. Divide crumb mixture among prepared tartlet pans, pressing mixture into bottoms and sides of pans.
- Bake until set, 8 to 10 minutes. Let cool on a wire rack. Carefully remove tartlet shells from pans.
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