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Tam To’s Pumpkin Pie Egg Tarts

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A cozy fusion of fall spice and classic Cantonese-style egg tarts, Tam To’s Pumpkin Pie Egg Tarts are creamy, flaky, and irresistibly comforting. Perfect for seasonal snacking or elegant entertaining.

Ingredients

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  • 1 cup pumpkin puree (canned or homemade)
  • ½ cup sweetened condensed milk
  • 2 large eggs
  • 2 tablespoons brown sugar
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 sheet pie crust dough (store-bought or homemade)
  • 1 tablespoon melted butter (optional, for brushing)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or use tart molds.
  2. In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
  3. Roll out pie crust and cut into rounds slightly larger than muffin cups. Press each round into the tin to form tart shells.
  4. Pour filling into tart shells, about ¾ full. Brush crust edges with melted butter if desired.
  5. Bake for 18–22 minutes until filling is set and crust is golden.
  6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Serve warm or chilled, optionally topped with whipped cream or cinnamon.

Notes

  • Use 100% pure pumpkin, not pumpkin pie filling.
  • Let filling rest before baking for smoother texture.
  • Store refrigerated for up to 4 days or freeze for 2 months.

Nutrition

Find it online: https://dishmio.com/tam-tos-pumpkin-pie-egg-tarts/