Ingredients:

  • 1 cup (115g) crushed graham crackers
  • 1/4 cup (55g) melted unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 1 can (15 oz / 425g) pumpkin puree
  • 1/2 cup (100g) brown sugar, packed
  • 2 large (100g) eggs
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 4 oz (113g) softened cream cheese
  • 2 tbsp (30g) melted butter
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) milk

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Mix crushed crackers, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of each mini muffin slot.
  3. Bake for 5 minutes until the crust smells toasted. Note: This seals the edges.
  4. Whisk the pumpkin puree and brown sugar in a medium bowl until smooth.
  5. Add eggs one at a time, then stir in the heavy cream.
  6. Sift in the cinnamon, ginger, cloves, and salt, whisking until the batter is velvety and free of lumps.
  7. Spoon the filling into the pre baked shells, filling them about 3/4 full.
  8. Bake for 15–20 minutes until the edges are set but the center is just barely jiggly.
  9. Cool the Mini Pumpkin Tarts completely in the pan.
  10. Beat the cream cheese, butter, powdered sugar, vanilla, and milk until fluffy. Pipe a small swirl of icing onto each tart.