Tam To’s Pumpkin Pie Egg Tarts

If there’s one dessert that captures the cozy, nostalgic essence of fall with an unexpected twist, it’s Tam To’s Pumpkin Pie Egg Tarts. Imagine the silky, spiced pumpkin custard of a classic pie nestled in the delicate shell of a Cantonese-style egg tart. The result is a treat that’s creamy, flaky, and packed with warm spice in every bite. They’re just the right size for snacking or serving on a holiday table—elegant, comforting, and so easy to love.

Behind the Recipe

This recipe came from a moment of culinary curiosity, merging two beloved traditions: the creamy custard of Chinese egg tarts and the spiced soul of American pumpkin pie. Tam To, a longtime baker and dessert experimenter, first whipped these up for a fall family gathering—and they vanished in minutes. The buttery, flaky crust meets the smooth pumpkin filling in such harmony that they feel like they were always meant to be together. Now, they’ve become a seasonal staple with cult-like following among friends and neighbors.

Recipe Origin or Trivia

Pumpkin pie is a quintessential North American dessert, especially beloved during autumn and Thanksgiving. Egg tarts, on the other hand, hail from Cantonese cuisine, inspired by Portuguese pastéis de nata. Tam To’s creation bridges both worlds, blending the creamy, spiced custard of pumpkin pie with the light, flaky shell of an egg tart. It’s a fusion recipe rooted in tradition, but playful enough to feel brand new.

Why You’ll Love Tam To’s Pumpkin Pie Egg Tarts

Trust me, these are going to be your new fall favorite. Here’s why:

Versatile: Great for dessert trays, brunch, or a sweet afternoon bite.

Budget-Friendly: Uses pantry staples and seasonal ingredients.

Quick and Easy: Much simpler than making a whole pie from scratch.

Customizable: Add spice, swap crust styles, or top with whipped cream.

Crowd-Pleasing: Familiar yet unique, perfect for gatherings.

Make-Ahead Friendly: Bake ahead and store for the week.

Great for Leftovers: Stay fresh in the fridge and reheat beautifully.

Chef’s Pro Tips for Perfect Results

Here’s how to make every tart bakery-worthy:

1. Blind-bake the crusts: This helps keep the bottom crisp and avoids sogginess.
2. Strain the filling: A quick pass through a sieve makes the custard extra silky.
3. Don’t overbake: Remove when the centers are just barely set—they’ll finish cooking as they cool.
4. Cool slowly: Let them cool in the pan to avoid sinking or cracking.
5. Use room-temp ingredients: It ensures an even, smooth custard.

Kitchen Tools You’ll Need

Just a few essentials to bring it all together:

Muffin Tin or Tart Pans: Standard size, greased or lined.

Mixing Bowls: For preparing the crust and filling.

Whisk: To smooth out the custard.

Fine Mesh Sieve: Optional, for a super-smooth filling.

Rolling Pin: If making the tart dough from scratch.

Measuring Cups and Spoons: Precision makes all the difference in baking.

Ingredients in Tam To’s Pumpkin Pie Egg Tarts

Here’s everything you’ll need to bring this cozy dessert to life:

1. Pumpkin Puree: 1 cup (canned or homemade) — The creamy, earthy base of the filling.
2. Sweetened Condensed Milk: ½ cup — Adds sweetness and a rich, velvety texture.
3. Eggs: 2 large — Bind the filling and create the classic custard texture.
4. Brown Sugar: 2 tablespoons — Deepens the flavor with molasses notes.
5. Pumpkin Pie Spice: 1½ teaspoons — A warm blend of cinnamon, nutmeg, ginger, and clove.
6. Vanilla Extract: 1 teaspoon — Adds a smooth, aromatic finish.
7. Salt: ¼ teaspoon — Balances the sweetness.
8. Pie Crust Dough: 1 sheet (store-bought or homemade) — The base of the tart shell, flaky and crisp.
9. Butter (melted): 1 tablespoon (optional) — For brushing the edges to enhance browning.

Ingredient Substitutions

Make it your own with these simple swaps:

Sweetened Condensed Milk: Try evaporated milk + sugar for a lighter version.

Pumpkin Pie Spice: Use 1 tsp cinnamon + ¼ tsp each of nutmeg and ginger.

Pie Crust Dough: Puff pastry or shortcrust pastry both work well.

Brown Sugar: Substitute white sugar or maple syrup for a different sweetness profile.

Ingredient Spotlight

Pumpkin Puree: This is the heart of the filling—smooth, naturally sweet, and full of fall flavor. Use 100% pure pumpkin, not pie filling, for best results.

Sweetened Condensed Milk: This gives the tarts a dense, creamy texture while keeping things simple—no extra cream or sugar needed.

Instructions for Making Tam To’s Pumpkin Pie Egg Tarts

Let’s jump into the cozy kitchen magic.

1. Preheat Your Equipment:
   Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use tart molds.
2. Combine Ingredients:
   In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
3. Prepare Your Cooking Vessel:
   Roll out the pie crust and cut into circles slightly larger than your muffin cups. Press each round into a muffin cup to form a shell.
4. Assemble the Dish:
   Pour the pumpkin mixture into each tart shell, filling about ¾ full. If desired, brush crust edges with melted butter.
5. Cook to Perfection:
   Bake for 18–22 minutes, or until the filling is set with a slight jiggle in the center and the crust is golden.
6. Finishing Touches:
   Let tarts cool in the pan for 10 minutes, then carefully transfer to a wire rack. Serve warm or chilled.
7. Serve and Enjoy:
   Top with whipped cream, a dusting of cinnamon, or enjoy just as they are.

Texture & Flavor Secrets

The crust is crisp and buttery, flaking just enough with each bite. The filling is smooth and custardy, deeply spiced with cinnamon and nutmeg. Each tart is perfectly portioned, rich but not heavy, with just the right balance of sweetness and spice.

Cooking Tips & Tricks

• Chill before serving for a firmer set and deeper flavor.
• Double the recipe and freeze extras for future cravings.
• Use silicone molds for easy release if you’re worried about sticking.

What to Avoid

• Don’t overfill the tarts. Leave room for the custard to puff slightly.
• Avoid underbaking. The center should be just set but not wet.
• Don’t skip the spice. It’s what transforms pumpkin into pie.

Nutrition Facts

Servings: 12 tarts
Calories per serving: Approximately 170

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can make the filling a day ahead and store in the fridge. Baked tarts will keep for 3 to 4 days refrigerated. For longer storage, freeze in a sealed container for up to 2 months. Reheat gently in the oven to crisp the crust before serving.

How to Serve Tam To’s Pumpkin Pie Egg Tarts

Serve warm with a dollop of whipped cream and a dusting of cinnamon. For a twist, pair with a drizzle of maple syrup or a scoop of vanilla bean ice cream. They also shine on a dessert platter with other mini tarts and cookies.

Creative Leftover Transformations

Crumble leftover tarts into a pumpkin parfait with layers of yogurt and granola. Or slice into small cubes and fold into pancake batter for pumpkin-spiced flapjacks.

Additional Tips

• Garnish with pepitas or chopped pecans for crunch.
• Add a splash of bourbon to the filling for a holiday upgrade.
• Use decorative mini tart pans for a bakery-style presentation.

Make It a Showstopper

Serve on a vintage pie stand or rustic wooden board. Dust with powdered sugar, arrange with cinnamon sticks and fall leaves, and tuck in a few dried orange slices for extra autumn flair.

Variations to Try

• Maple Pumpkin Tarts: Add 1 tbsp maple syrup to the filling.
• Chai-Spiced Version: Use chai spice instead of pumpkin pie spice.
• Mini Pecan-Pumpkin: Add chopped pecans on top before baking.
• Gluten-Free: Use gluten-free tart shells.
• Dairy-Free: Use coconut milk and dairy-free crust.

FAQ’s

Q1. Can I make these in advance?
A1. Yes! Store them in the fridge and serve chilled or at room temp.

Q2. Can I use fresh pumpkin instead of canned?
A2. Absolutely, just be sure it’s pureed smooth and well-drained.

Q3. How do I know when they’re done?
A3. The centers should look set with a slight jiggle, not wet.

Q4. Can I use pre-made tart shells?
A4. Definitely! It cuts down on prep time.

Q5. How do I freeze them?
A5. Let cool completely, wrap individually, and freeze up to 2 months.

Q6. Are these very sweet?
A6. They’re lightly sweet with balanced spice—great for adults and kids.

Q7. Can I make a full-size pie with this filling?
A7. Yes, just use a 9-inch pie shell and adjust bake time to 45–50 minutes.

Q8. What toppings go well?
A8. Whipped cream, cinnamon sugar, maple syrup, or pecans.

Q9. Do I need to refrigerate leftovers?
A9. Yes, keep them chilled for freshness and food safety.

Q10. Can I add cream cheese?
A10. Swirl a teaspoon into each tart for a pumpkin cheesecake effect.

Conclusion

Tam To’s Pumpkin Pie Egg Tarts are a beautiful blend of East and West, tradition and creativity. They bring the warmth of pumpkin pie into a crisp, elegant little shell that’s impossible to resist. Whether you make them for a celebration or just to satisfy a fall craving, they’re bound to become a new favorite. Trust me, they’re worth every cozy bite.

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