This tasty recipe is a nice twist on the classic pumpkin pie, and perfect for sharing with roommates, study buddies, or anybody else you may need a favour from in the future.
Prep time: 10 minutes
Baking time: 20 minutes
14 oz. sweetened, condensed milk
1 ¼ cups canned pumpkin purée (if you carved a jack o’lantern this Halloween, you can always make your pumpkin puree from scratch, but this recipe caters towards us lazy chefs, and we will be using the canned variety.)
2 tbsp. brown sugar (dark)
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg (you can play around with the ratios of spices to your liking.)
24 unbaked tart shells (3 inch) (again, you can make the shells from scratch if you’re feeling ambitious, but this particular recipe aims to be short and sweet.)
2 tbsp. dark or spiced rum (adjust amount to taste.)
1 cup heavy cream
1 tbsp. confectioners’ sugar
1 tsp. vanilla extract
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix together condensed milk, pumpkin, brown sugar, egg, spices, and rum in a large bowl. Whisk until smooth.
3. Pour into tart shells, and bake for about 18 minutes.
4. Test to see if they’re done with a toothpick—centre should be just set, and shell should be golden.
5. In another bowl, beat heavy cream until peaks start to form, while tarts are left to cool completely.
6. Beat in sugar and vanilla until stiff peaks form, but be careful not ton overbeat or whipped cream will become lumpy.
7. Top your tarts with the whipped cream (you’ll be glad you didn’t opt for a can, I promise), and garnish however else you’d like (I would recommend sprinkling some extra spices on top).