- 1 ¾ cups all-purpose flour
- 1/3 cup sugar
- 1 pinch salt
- ¼ tsp cinnamon
- 1 stick cold Truly Grass Fed butter, diced
- 1 egg yolk
- 1 to 3 tablespoons cold water
- all-purpose flour to dust
- 14 oz pumpkin, peeled, seeded, and diced
- 1/3 cup sugar
- 1 cinnamon stick
- 1 clove
- ½ cup water
- 1 tsp cinnamon
- ¼ tsp powdered cloves
- ¼ tsp allspice
- ½ tsp powdered ginger
- ½ cup packed brown sugar
- ¼ tsp salt
- 2 eggs
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 2 tsp vanilla extract
- Powdered sugar to dust
- For the crust, combine the flour, sugar, salt in a bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs. Stir in egg yolk and add water little by little, kneading until the dough is smooth and pulls away from the sides of the bowl (add more water if it is too dry, or sprinkle with more flour if it is too sticky). Wrap in plastic film and refrigerate for 30 minutes.
- Meanwhile, combine the pumpkin, sugar, cinnamon stick, and clove in a medium saucepan. Cook over low heat until the pumpkin pieces are very soft. Break pieces with a spatula, turn heat to high, and let them dry completely. Smash with a fork to get a rough purée. Discard cinnamon stick and clove. You should have about 1 ½ cup of purée. Transfer it to a bowl and let it cool before using.
- Dust a working surface with flour and roll out the dough into a circle of about 15” in diameter (1/3” in thickness). Cut dough in circles and line bottom and sides of 12 mini pie or tartlets tins (about 3” diameter). Place them on a baking sheet and freeze for 15 minutes.
- Heat the oven to 350ºF/medium/180ºC.
- Add cinnamon, powdered clove, allspice, ginger, brown sugar, salt, eggs, and cream to the pumpkin purée and stir to combine.
- Pour filling into pies shells.
- Pop them into the oven and bake for about 30 minutes until the crust gets a beautiful golden brown and filling sets.
- Remove tartlets from the oven, transfer to a wire rack and let them cool for at least 2 hours before serving (or up to 2 days).
- Unmold and place tartellets on a serving plate and, just before serving, dust surface with powdered sugar.