This story does not end here. Just when we thought the drama was over, they went and ripped down our fence. They thought it was theirs, but it was so obviously not. I yelled, they apologized, I felt like a dick. They built us a new fence and then I ordered $200 worth of climbing David Austen roses to be delivered in April to be planted along that new fence. Things have finally settled, and we are no longer feuding. They are actually very nice people. All of this drama could have been avoided if we just would've sat down, drank a lot of gin, and ate pie. Mini pumpkin gingersnap tarts to be exact.
This Thanksgiving, and like every Thanksgiving, I made a pumpkin pie. My pumpkin pie is my secret holiday weapon. Even if you're a pumpkin hater, you will love it. It's sweet and fluffy, rich and creamy, with subtle hints of cinnamon and cloves. I've even converted Brent to my pumpkin pie ways, even though when I met him he told me that he would never like it.
After Thanksgiving, I decided to experiment with my pumpkin pie recipe. I wanted to try and make it into mini tart form. I choose little gingersnap tart shells, because gingersnap cookies, and tiny food, amiright? The tart crust came out soft and caramely, almost chewy. It was a perfect combination to the pumpkin filling. It tasted more like candy than pie, when all of the sweet sugars melted together in the oven. You could serve them with a little vanilla ice cream or maybe some whipped cream on the side. Either way, you need to try these tarts. They will blow your mind.
GINGERSNAP PUMPKIN TARTS
makes 12 5" tarts
12 ounces (45) ginger snap cookies
2 tbsp brown sugar
2 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted
3/4 cup granulated sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 15 oz can pumpkin puree
1 can evaporated milk
Preheat the oven to 350ºF.
In a food processor, add the ginger snap cookies, brown sugar, and ground ginger. Pulse until you get a thin crumbly mixture similar to graham crumbs. Drizzle in the melted butter and pulse until combined.
Evenly divide the ginger crumb into 12 - 5" tart pans. Press the crumbs into the pans with a spoon. Place them onto a baking sheet and bake for 5 minutes. Remove and let cool for 10 minutes before filling.
In a bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
In a large bowl, whisk the eggs. Add the pumpkin and dry ingredients and combine. Slowly add the evaporated milk and combine. Evenly divide the filling into the 12 tart shells and fill to the top. Place the baking sheet with the tart pans into the oven and bake for 25 minutes.
Remove and let cool. Gently remove the tarts from the pan. Some of the sugar may have seeped from the tarts and caramelized on the tart pans making them difficult to remove. Be gentle, and use a knife to lift from the sides. Can be kept in the fridge for 2 days. After 2 days they will become soggy.