The thing is I really like the American traditions like halloween and thanksgiving and pumpkin pie is one of the things which is always a must to make. These mini Pumpkin pie Tartes is my version of a traditional pumpkin pie. You could also just make one big pie if you want to with this recipe you just need to bake it longer and you will have some dough left to make some beautiful decorations like leafs.
These mini Pumpkin Pie tastes are made with a whole grain crust and are dairy free, because I’ve used condensed milk made of coconut and dairy free milk. One bite and you want to make it as often as possible and they are not too overwhelmingly sweet.
They are perfect for your next gathering with friends or family.
How to make these these delicious mini Pumpkin Pie Tartes
Lets start with the whole grain crust
You will need:
- whole grain flour
- granulated sugar for the sweetnes
- brown sugar for the caramel taste
- salt
- butter
- ice cold water
In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt.
whole grain flour 
granulated sugar 
brown sugar 
salt
Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for 1 hour.
add the butter cubes to the dry ingredients 
mix to fine crumbs 
add the ice water 
combine to dough
Now to make the delicious dairy free pumpkin pie filling
I’ve used for the pumpkin pie filling sweetened condensed coconut milk, which is dairy free and I got it on Amazon. If you want to there is a recipe which I’ve found online to make your own, but I can’t guarantee if it works that well.
You will need:
- eggs
- pumpkin purée
- milk (I’ve used dairy free milk)
- sweetend condensed coconut milk
- brown sugar, for the caramel flavor taste
- granulated sugar
- salt
- homemade pumpkin spice, you can find my recipe here
- cinnamon
- vanilla extract
First we beat the eggs in a large mixing bowl. Add the pumpkin purée, the coconut condensed milk, milk, vanilla extract and combine.
Beat the eggs 
add pumpkin purée 
condensed coconut milk 
milk 
vanilla extract
Add the brown sugar, the granulated sugar, salt, pumpkin spice and cinnamon and combine until corporated.
add the brown sugar 
granulated sugar 
salt 
cinnamon 
pumpkin spice
Preheat oven to 200°C and grease the mini tarte pans.
Divide the dough in 3 parts. Take each part and divide again in three parts. Roll out your dough on a well floured surface or on a pastry cloth. Roll out each to fit the size of the mini tarte pans. Transfer each carefully to the mini tarte pans and shape the crust to your liking.
roll out your dough 
to the size of your tarte pans 
shape the crust 
for the filling into the mini pies
Pour the filling into the unbaked tartes.
First bake the tartes at 200°C for 15 minutes.
Then reduce the temperature to 170°C and continue to bake for 25 minutes. They are ready if you instert a knive and comes out clean. It may wobble but it will firm-up as it cools.
Let the mini pie tartes completely cool after baking at least 2 hours.
We’ve decorated these mini Pumpkin pie tastes with mini Baiser drops. We used 1/2 of Ninas pavlova crown recipe (here) and then used an icing bag to make little meringue drops. Preheat the oven to 150°C and then when you place the meringue into the oven reduce the heat to 120°C and bake for 10-15 minutes. Then carefully place them on to the pies.
Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.
Love, Antonia
Mini Pumpkin Pie Tartes
Course: Breakfast, cake, DessertCuisine: American9
40
minutes40
minutes408
kcalThis is a recipe for a traditional pumpkin pie but only in tarte sizes and its whole grain and dairy free. Perfect for sharing!
Keep the screen of your device on
Ingredients
- whole grain crust
2 1/4 cup 2 1/4 whole grain flour
3 tbsp 3 granulated sugar
2 tbsp 2 brown sugar
1/2 tsp 1/2 salt
180 g 180 butter
1/3 cup 1/3 ice cold water
- Pumpkin Pie Filling
3 3 eggs
1 1 egg yolk
2 cup 2 pumpkin purée
1/2 cup 1/2 milk
1/2 cup 1/2 sweetend condensed coconut milk
1/3 cup 1/3 brown sugar
1 Tbsp 1 granulated sugar
1/2 tsp 1/2 salt
1 1/2 tsp 1 1/2 pumpkin spice
1 tsp 1 cinnamon
1 tsp 1 vanilla extract
Directions
- Brown sugar dough
- In a large mixing bowl combine whole grain flour, brown and granulated sugar and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. Add the ice water and combine everything to a dough. Chill in the fridge for 1 hour.
- Pumpkin Pie Filling
- beat the eggs in a large mixing bowl. Add the pumpkin purée, the coconut condensed milk, milk, vanilla extract and combine. Add the brown sugar, the granulated sugar, salt, pumpkin spice and cinnamon and combine until corporated.
- Preheat oven to 200°C and grease the mini tarte pans.
- Roll out your dough on a well floured surface or on a pastry cloth. Divide the dough in 3 parts. Take each part and divide again in three parts. Roll out each to fit the size of the mini tarte pans. Transfer each carefully to the mini tarte pans and shape the crust to your liking.
- Pour the filling into the unbaked tartes.
- First bake the tartes at 200°C for 15 minutes.
- Then reduce the temperature to 170°C and continue to bake for 25 minutes. They are ready if you instert a knive and comes out clean. It may wobble but it will firm-up as it cools.
- Let the mini pie tartes completely cool after baking at least 2 hours.
Nutrition Facts
- Calories: 408kcal
- Carbohydrates: 42g
- Protein: 8g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 121mg
- Sodium: 442mg
- Potassium: 305mg
- Fiber: 4g
- Sugar: 19g
- Vitamin A: 9103IU
- Vitamin C: 2mg
- Calcium: 78mg
- Iron: 3mg
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