Mini JackO' Lantern Pumpkin Pie Tarts
I found out this week that I don't have a pie dish?! I guess I'm some sorta psychopath 🤷🏽♀️ ANYWAY! It gave me the idea to use my mini tart pans and that way I can create a couple different jack o' lantern faces. It was a blessing in disguise because they came out SO good and they were a blast to make.
If you are a normal person and you have a pie dish, then by all means use your pie dish.
Pie crust (I used. store bough Trader Joes crust)
1 15 oz. can pumpkin puree
1 can sweetened condensed milk
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice (optional)
1/4 tsp. salt
(1 additional egg for the egg wash to go on top)
Preheat the oven to 425° and grease your baking dish with non stick spray then set aside.
In a large bowl, whisk together all of the ingredients; pumpkin puree, sweetened condensed milk, eggs, vanilla, and spices. Whisk until there are no lumps and everything is nice and smooth.
Place the bottom layer of pie crust at the bottom of the dish you will be baking in and make sure it is pressed nicely into the bottom and on the sides.
Pour the batter into the prepared dish filling almost to the top.
Use the remaining pie crust to cut out eyes, noses and mouths for the jack o' lantern designs.
Whisk an egg and brush it on top of the cut out face features for the top and design the jack o' lanterns to your liking. Use my video for reference if you need more guidance while doing these steps.
Cover the top of the pie loosely with tin foil to prevent the jack o' lanterns face pieces to burn on top.
Bake for 15 minutes at 425° then reduce the temp to 350° and bake for 30-45 minutes depending on the size dish you are baking in. To check that it has finished baking, check that the sides are lightly golden brown and that the center has just a little jiggle to it.
Let the pie cool completely in the fridge and enjoy!