Mini Pumpkin Tarts

These lactose-free mini pumpkin tarts are the perfect way to show your loved ones you’re grateful. Whether you make them for Thanksgiving or with leftover ingredients, the comforting pumpkin flavor is sure to please.

Recipe by Amy Desrosiers

@sizzlingeats

Prep 45 min	Cook 30 min	Total 1 hr 15 min

Servings 18 tarts

Ingredients

For the Pumpkin Filling

2 large eggs

1 cup light brown sugar, packed

1 cup pumpkin puree, packed solid

1 teaspoon pumpkin pie spice

1 cup LACTAID® Whole Milk, scalded

For the Lard Pie Crust

3 cups all-purpose flour, plus more for rolling out dough

½ teaspoon salt

1 tablespoon granulated sugar, plus more for sprinkling over the dough cutouts

1 cup leaf lard, chilled

6-7 tablespoons LACTAID® Whole Milk, ice cold

Other Tools: Food processor, leaf-shaped cookie cutter

For the Egg Wash

1 small egg

1 teaspoon milk

1 teaspoon sugar

For the Whipped Cream

13.5 ounces full-fat coconut milk

1-2 tablespoons powdered sugar

1 teaspoon vanilla extract

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Directions

For the Lard Pie Crust

In a food processor, add 3 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 tablespoon of granulated sugar.
Add the 1 cup of chilled lard to the flour mixture. Quickly pulse until the mixture resembles coarse crumbs with some pea-sized pieces of lard still visible. Avoid overworking the dough.
Gradually add 6-7 tablespoons of ice-cold LACTAID® Whole Milk, one tablespoon at a time, mixing gently, the dough should be shaggy but should hold together when pressed.
Remove from food processor and wrap in plastic wrap. Refrigerate for at least 30 minutes.

For the Pumpkin Pie Filling

In a medium bowl, lightly whisk 2 large eggs with 1 cup of packed light brown sugar until well combined.
In a separate large bowl, combine 1 cup of packed solid pumpkin puree and 1 teaspoon of pumpkin pie spice. Stir until thoroughly mixed.
Add the egg and sugar mixture to the pumpkin and spice mixture. Stir until everything is fully blended.
In a small saucepan, gently heat 1 cup of LACTAID® Whole Milk over medium heat until small bubbles form around the edges (this is called scalding). Do not let it boil.
Slowly pour the hot, scalded milk into the pumpkin mixture while continuously stirring. This helps to temper the eggs and ensures a smooth custard. Set the filling aside.

For the Whipped Cream

Chill your 13.5-ounce can of full-fat coconut milk in the refrigerator for at least 24 hours (or up to 2-3 days). Do not shake the can.
For best results, place your mixing bowl and whisk attachments (or beaters) in the freezer for about 15 minutes before you begin.
Carefully open the chilled can of coconut milk. Scoop the thick, hardened coconut cream from the top, leaving the watery liquid behind. Place the solid cream into your chilled mixing bowl.
Using an electric mixer, whip the coconut cream on high speed for 1-2 minutes until it becomes light and fluffy.
Add 1-2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Continue to whip until the cream holds soft peaks.
Serve the coconut whipped cream on top of each cooled pumpkin pie tart, adding a baked leaf cut-out if desired.

To Assemble the Tarts

Preheat your oven to 425°F (220°C). Lightly grease your 18-count muffin tin if it's not non-stick.
On a lightly floured surface, roll out one of the chilled dough disks to about 1/8-inch thickness.
Using a round cookie cutter (approximately 3.5 to 4 inches in diameter, depending on your muffin tin size), cut out circles of dough. Gently press each dough circle into the muffin cups, ensuring it fits snugly without stretching. Re-roll any dough scraps to cut out more circles until you have enough for 18 tarts.
Use remaining dough scraps and a mini leaf-shaped cookie cutter to create decorative leaf cut-outs. Place these on a separate baking sheet.
Pour the pumpkin filling into each prepared tart crust in the muffin tin, filling each cup about three-quarters of the way full.
In a small bowl, whisk 1 small egg with 1 teaspoon of LACTAID® Whole Milk. Brush this mixture lightly over your decorative leaf cut-outs before baking, and sprinkle with sugar.
Place the muffin tin in the preheated oven.
Bake the tarts at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue to bake for an additional 15-20 minutes. After reducing the oven temperature, add the leaf cut outs to the oven to bake. The tarts are done when the filling is set and no longer looks liquid in the center. The decorative leaves will bake in about 8-10 minutes at 325°F.
Cool the tarts and leaf cut outs completely on a wire rack. As they cool, the filling will set completely.