Pumpkin Pie & Mini Tarts

Here's to the pie eating, cider drinking, 

yuletide merry making season! 

 Pumpkin Pie and Mini Tarts

     from The Silver Palate Cookbook

     yields 2-9 inch pies or 1 large tart and 6 mini tarts

Pie Dough Ingredients

2 cups flour

½ tsp salt

12 tbsp cold unsalted butter, cubed

½ cup ice cold vodka

Directions
In a food processor combine the flour and salt. Add in cubes of butter and pulse until the butter is fully broken up and in small pieces.

Slowly pour the vodka in as you pulse. The dough will start to come together. 

Stop the food processor once most of the dough has formed into a ball.

Turn out on a floured surface, bring all together, form two balls, wrap in plastic, and refrigerate for 1 hour or longer.

Pie Filling Ingredients

3 eggs

1/3 cup granulated sugar

1/3 cup brown sugar

2 cups canned pureed pumpkin

1 ½ tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp ground allspice

¼ tsp cardamom

Pinch of salt

1 ½ cups evaporated milk

Directions

Preheat oven to 450°F.

Using an electric mixer, beat eggs and sugars together until light.

Stir in pumpkin puree, spices and salt and mix thoroughly. Stir in milk.

Roll out pastry on a lightly floured work surface, and line the 9 inch pie pans or tart pans, trim and crimp edges. Pour in the filing.

For  the pies and large tart, bake the pie at 450°F for 8 minutes, then reduce heat to 325°F and bake another 40-45 minutes, or until filing is set (a knife inserted in the center will come out clean.) 

For the small tarts, bake at 450°F for 8 minutes, then reduce heat to 325°F and bake another 25-30 minutes.

Cool completely before cutting. Serve with whipped cream or ice cream.

Enjoy your pumpkin tarts! Or pies!