Ingredients
Scale
- 1 Pie Crust (or store-bought dough, rested and ready to roll, or see my post on how to make pie crust)
- 4 tablespoons butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup pumpkin puree
- 1 tablespoon flour
- ½ cup sweetened condensed milk
- 1 egg
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup butter (melted)
- 1 cup all-purpose flour
Instructions
- Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
- Using a 5-inch cookie cutter, press out twelve circles and line 12 sections of a muffin pan with the discs. Chill in the pan for another 20 minutes.
- Preheat the oven to 350°F (180°C).
- To prepare the filling: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, granulated sugar, cinnamon, nutmeg, ground cloves, pumpkin puree, sweetened condensed milk, melted butter, egg, and flour. Whisk until the mixture begins to bubble.
- Lower the heat and continue stirring until the mixture thickens to a spreadable consistency. Remove from heat and set aside.
- To prepare the topping: In a medium mixing bowl, combine both sugars, cinnamon, and salt. Add the warm melted butter and stir to blend.
- Incorporate the flour and mix with a fork until moist clumps form. Set aside.
- Using a tablespoon, add a generous spoonful of the filling into each tart shell, then crumble the topping evenly over each tart.
- Bake for 25-30 minutes or until the crust is golden brown. Remove and allow to cool to room temperature before serving.
More pumpkin Recipes
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12 servings