November 30, 2009

pumpkin tartlets

I think I've said this before, but I think mini food is awesome. Maybe I like it because it is a self-contained single serving that I can take on the go. Maybe it's that I can eat an entire pie (or 2) all by myself without having to share. Or really it could simply be that mini food is super cute.

My friend Tom is particularly into mini pies. His mini pie passion inspired me to buy some tartlet pans (with removable bases). I decided to make pumpkin tartlets which are basically mini pumpkin pies. Tis the season! I actually had never made a pumpkin pie before (unwarranted childhood food prejudice) much less a tiny one much less one from scratch much less a vegan one. I modified this recipe for the crust and this recipe for the filling. Of course, without eggs in the filling, it doesn't seem as custardy as I vaguely remember. That's fine by me. Eric says he likes them a lot and that's all that matters in my world.

Makes: 9 tartlets

Crust Ingredients:
2 1/4 c. all-purpose flour
3/4 c. powdered sugar
1/4 t. salt
3/4 c. very cold vegan margarine, cut into small pieces
2 egg equivalent in egg replacer

Filling Ingredients:
2 c. baked sugar pumpkin pulp, pureed
1 12 oz. can of coconut milk
1/2 c. packed dark brown sugar
1/3 c. white sugar
1/2 t. salt
3 egg equivalent in egg replacer
2 t. cinnamon
1 t. ginger, ground
1/4 t. nutmeg, ground
1/4 t. cloves, ground
1/4 t. cardamon, ground
1/2 t. lemon juice

Mix together the dry crust ingredients. Add remaining and mix until the dough forms crumbly chunks. Gather the chunks into a ball and refrigerate for a couple of hours.

Cut a sugar pumpkin in half. Scoop out the seeds and stringy mess. Save the seeds to bake for a snack later. Bake the pumpkin halves face down on baking sheets for 30 minutes at 450 degrees F. Let cool. Scoop out the pumpkin pulp and puree.

Mix the sugar and spices for the filling. Mix in the remaining filling ingredients. Take the dough out of the fridge. Divide. roll out, and form the crusts in the tartlet pans. Fill with pumpkin filling. Bake for 15 minutes at 425 degrees F and then 45 minutes at 350 degrees F.

1 comment:

  1. These are so much better than pumpkin pie, because you can eat them with your hands, like pizza, straight from the fridge.