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Pumpkin Tartlets with Gingerbread Crust

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The crunch of the crust is in perfect contrast to the silky pumpkin, plus it's all rounded out with the spices used in each component. Of course, you could use gingersnap cookies or graham crackers, but we really like the deepness of the rye that you get when you go with Effie's.  

Serves 16
Time: about 45 minutes

Product Description


Mini Pumpkin Tartlets with Gingerbread Crust
Makes 16 tartlets

3 packages Effie’s Ryecakes
12 tbsp butter, melted
¼ cup honey
2 tbsp ginger
1 tbsp cinnamon
2 tsp ground clove
2 tsp ground nutmeg

16 oz pumpkin puree (not pumpkin pie filling)
2/3 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground clove
1 tsp salt
1 tsp vanilla extract
1 can sweetened condensed milk
2 eggs
Whipped cream, for garnish (optional)

1. Preheat the oven to 350 degrees. Combine Effie's Ryecakes, spices, melted butter and honey in a food processor and grind until the mixture resembles wet sand. Press into desired ungreased, lined muffin tins, using the pad of your thumb to ensure an even layer of crust on the bottom as well as the partway up the sides. Bake for about 5 minutes or until golden brown. Set aside to cool.
2. Mix together pumpkin puree, sugar, spices and salt in a heavy bottomed pot, stirring until mixture begins to bubble. Remove the pot from the heat and gently whisk in the sweetened condensed milk and vanilla to cool the mixture. Add eggs, one at a time. Whisk until ingredients are combined and scoop filling into the pre-baked tartlet crusts.
3. Bake for about 11-13 minutes, or until the edges of the tarts begin to rise slightly. Turn the oven to 325 degrees and bake for additional 15 minutes, or until the center of the tarts are set. Remove from muffin tins and set to cool. Remove muffin liners before serving. If desired, serve with whipped cream.

Additional Information

Additional Information

SKU pumpkin tartlet


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