Pumpkin Dulce de Leche Tarts


This is as much a serving idea as it is a recipe.
I purchased a mini cheesecake pan with twelve 1/3 cup portion removable bottoms.

I used my regular favorite pastry and rolled it thinner than I would normally for a pie.
When you line a straight sided pan with pastry you need to remember that as you fold the crust around the edges it will double in places.. . and therefore the crust must be rolled paper thin.

It was a bit tedious . ..but I surely will be making lots of little straight sided pies of all kinds.

  • pastry for a double crust pie
  • 1 - 14 oz or 398 ml can pure pumpkin
  • 1/2 cup sweetened condensed milk or Dulce de leche (which is condensed milk that has been slowly cooked to a caramel color
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  1. Roll the pastry thin on a pastry mat. Cut out rounds. . .(you will need to experiment for your muffin or mini cheesecake pan on the size of your cutouts)
  2. Roll the cut out round paper thin (use additional flour to keep it from sticking and then use a bench scraper to carefully lift it)
  3. Fold the pastry dough into a parachute shaped and gently nudge it into your mini cheesecake tin. Use a small straight sided item. ..I used a flat lipstick tube to gently tap the bottom flat.
  4. Cut away the excess with a sharp knife and refrigerate the prepared pan until you are ready to fill it.
  5. Combine the remaining ingredients with a hand mixer on medium speed until well combined.
  6. Fill the mini cheesecake cups until nearly full.
  7. Bake in a preheated 375 F oven for about 45 minutes on the bottom rack. You do not want to under bake as your pastry will be pale and the little pie will be too soft.
  8. Cool for about 20 minutes and then carefully remove to a rack to cool completely.
I made these ahead of time. ..froze them and warmed them on a cookie sheet for about 15 minutes.
Serve with a spoon of whipped cream on the side.
This is enough batter to fill twelve 1/3 cup tins


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