Maple Pumpkin Tartlets

By jeenikeen

Ingredients

• 2 cups (500 mL) pumpkin purée
• 1/2 cup (125 mL) brown sugar
• 2 eggs, lightly beaten
• 1 1/2 cups (375 mL) 15% cream
• 2 Tbsp. (30 mL) butter, melted
• 1/4 tsp. (60 mL) ground ginger
• 1/2 tsp. (1/2 mL) grated nutmeg
• 1 tsp. (5 mL) cinnamon
• 450 g (1 pound) pie dough
• 2 Tbsp. (30 mL) maple sugar, grated

Preparation

Step 1

In a large bowl, mix all the ingredients, except for the pie dough and maple sugar. Set aside.

Preheat the oven to 180°C (350°F).

Divide the pie dough into 8 equal portions, Using a rolling pin, shape 8 circles that are 5 cm (2 in) bigger than the cups in a muffin pan. Place each pastry circle at the bottom of each cup to shape a handkerchief. Put the pumpkin mixture into each cup. Cook for 20 to 25 minutes, or until the pastry is cooked and the inside holds together. Remove from the oven, let cool and garnish with maple sugar.