I'm reposting this already to show how easily transformable my Halloween recipes are and because I happen to be using this to make our Thanksgiving Pumpkin Pie! The recipe is really that good and I've added on Martha's recipe for the Pate Brisee, which is the perfect buttery, flaky pie crust! (I'm omitting the parts to make the top crust for my pie this week, but they still show in the recipe below.)
This is one of my more holiday-specific recipes than can easily be converted into an anytime treat! I made these for the first time a couple months ago and they turned out absolutely delicious! The recipe is from MarthaStewart.com and the photo is of my own outcome.
INGREDIENTS
Makes 12.
All-purpose flour, for dusting
1 1/2 recipes Pate Brisee (Pie Dough) (see below)
1 fifteen-ounce can solid-pack pumpkin
puree
3 large eggs
1/2 cup honey
1/4 cup packed light-brown sugar
1 cup plus 2 tablespoons heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
1 large egg yolk
DIRECTIONS
1. On a lightly floured work surface, roll out one disk of
dough to a 1/8-inch thickness. Cut out six 6-inch circles. Fit
pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim
overhanging edges. Place tins on an ungreased baking
sheet, and transfer sheet to refrigerator; chill shells until
firm, about 30 minutes. Repeat with second disk of dough,
lining six more tins.
2. Roll out third disk of dough to an 1/8-inch thickness, and
cut out twelve 3-inch circles. Place circles on a parchment-
lined baking sheet, and transfer to refrigerator. Chill until
very firm, about 30 minutes.
3. Heat oven to 375 degrees. In a large bowl, whisk
together pumpkin puree, eggs, honey, sugar, 1 cup heavy
cream, cinnamon, ginger, cloves, and salt. In a small bowl,
lightly beat together egg yolk and remaining 2 tablespoons
heavy cream. Remove the tart tins from refrigerator, and
brush crusts with egg glaze. Divide filling among shells.
4. Transfer baking sheet to oven, and bake tarts until
edges are golden brown and filling has set, about 30
minutes. Transfer baking sheets to wire racks to cool.
5. Remove chilled pastry circles from refrigerator. Using a
clean utility knife or a sharp paring knife, cut a jack-o-
lantern face into each circle. Chill faces in freezer 15
minutes. Brush faces with remaining egg glaze.
6. Transfer baking sheet to oven, and bake faces until
golden brown, about 12 minutes. Transfer to a wire rack to cool.
7. When pies and faces have cooled, place one face on
each tart.
CRUST
INGREDIENTS
Makes 1 double-crust or 2 single-crust 9-
to 10-inch pies.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled
and cut into small pieces
1/4 to 1/2 cup ice water
DIRECTIONS
1. In the bowl of a food processor, combine flour, salt, and
sugar. Add butter, and process until the mixture resembles
coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady
stream through feed tube. Pulse until dough holds together
without being wet or sticky; be careful not to process more
than 30 seconds. To test, squeeze a small amount
together: If it is crumbly, add more ice water, 1 tablespoon
at a time.
3. Divide dough into two equal balls. Flatten each ball into
a disc and wrap in plastic. Transfer to the refrigerator and
chill at least 1 hour. Dough may be stored, frozen, up to 1
month.
I had a ridiculously tough time finding tart tins of the size it calls for, so I used some a little bigger and some a little smaller. They all turned out great!
Let me know if you try this recipe out. Send me pictures, suggestions, etc. and I'll post them!
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