Mini Sour Cream Pumpkin Tartlet
I really wanted to get both recipes made for TWD this week, but I was not able to get to the Normandy Apple Tart! I have two apple tarts on my must-make list soon. The week before last there was an Alsatian Apple Tart and this week’s apple tart was chosen by Tracey from Tracey's Culinary Adventures. She has the recipe on the link to her blog. And how pretty does her tart look! I’ve had a similar tart before and it was so good—the applesauce on the bottom was great. I even bought the apples I wanted to use for the tart, but just ran out of week for making both.
After all the Thanksgiving goodness and still having these pies/tarts on the need-to-make list, I decided to make just half the recipe for the pumpkin pie and I used the leftover pie crust dough from a couple pies I’d made for Thanksgiving. It was just the right amount of pie dough to make two four inch mini tarts. After halving the pumpkin pie filling, it was enough to fill the two tarts and two ramekins (without crust). Yum to both!
The pumpkin pie is simple and classic with just an addition of sour cream. My only adaptations to the recipe were that I used lowfat evaporated milk instead of the heavy cream and I used lowfat sour cream. I also omitted the dark rum. I would use this recipe again for pumpkin pies in the future.
Kevin and Scott both like pumpkin pie and happily ate some of this. And I enjoyed it, too, you know, since I did use some lowfat ingredients, it’s probably not all that bad for ya—especially the ones with no crust. This recipe was chosen by Judy of Judy's Gross Eats and she’ll have the recipe posted on her blog.