“No No No No Don’t Funk With My Heart” Home-Style Pumpkin Tarts with Whipped Molasses Cream

By Jackie DeKnock  ,   

September 20, 2015

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  • Yields: Serves 2 (with leftovers)


1 can solid pumpkin purée (15 ounces) (or freshly roasted pumpkin if you’re feeling adventurous)

1 1/4 cups condensed milk (a typical tin is 300 ml)

1/4 cup heavy cream, 35%

1 tsp vanilla (pure or vanilla extract, whatever you have on hand)

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

1/2 teaspoon sea salt

1/4 teaspoon freshly grated nutmeg (has to be fresh if you can swing it!)

2 large whole eggs

1 large egg yolk

24, 3 inch ready-made, unbaked tart shells, (you don't have time to make pastry today!)

Whipped Molasses Cream:

1 ¼ cups chilled whipping cream, 35%

1 tablespoon sugar

2 tablespoons mild-flavored (light) molasses


Preheat oven to 375 F.

Make the filling:

In a medium saucepan, over low heat, add the pumpkin puree, condensed milk, cream, vanilla, ground spices, salt, and fresh nutmeg. Whisk and bring to a gentle simmer.

In a separate bowl whisk the eggs and yolk. To temper the eggs, slowly pour into the pumpkin mixture. Once everything is combined, pour the filing into the tart crusts and bake for about 18 minutes 18 Minutes. Tart crusts can be baked from frozen.

After about 15 minutes 15 Minutes check the tarts. If the centre moves when shaken, return back to the 'drawing board' = oven. When done, the tart will look 'set'. Remove from the oven and let cool completely.

Whipped Molasses Cream:

Beat cream and sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not over mix.)

Serve molasses-whipped cream on top of pumpkin tarts and enjoy (or at least try to)!

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