For years I have been making pumpkin pies with a hit of dark rum so these Spiced Rum Pumpkin Tarts are a natural extension.
I like the idea of pumpkin tarts for a few reasons.
One - I had a bit of pumpkin left over from making this Cadbury Pumpkin Cake.
Two - a pumpkin tart gives you a satisfying hit of pumpkin goodness in a controlled portion size and for far fewer calories than a whole piece of pie.
Three- they are just so darn good and easy to eat!
I was intrigued by recipes I was seeing for Fireball Cinnamon Whiskey pies so I initially gave the Fireball Cinnamon Whiskey a try in my tarts. I found the whole thing just got lost in the cinnamon and spice profile of the pumpkin mix.
So I went back to my 'roots'.... and tried Spiced Rum as a variation on the dark rum I usually put in my pumpkin pie.
I also like my pumpkin mix with normal milk - not evaporate or sweetened condensed. Those make the pumpkin mixture too rich for my taste. I want to use a fairly plain pumpkin mixture so the spicy rum and whipped cream topping can shine through without being over the top.
- 20 frozen tart shells
- 1 ¼ cups pumpkin purée (not pie filling)
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice or sub ¼ teaspoon ginger,¼ teaspoon nutmeg)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ¼ cup milk
- ¼ cup spiced rum or amber or dark rum
- ½ cup whipping cream
- ⅛ teaspoon cream of tartar
- Preheat oven to 375 degrees. Arrange empty tart shells on a baking sheet.
- Mix brown sugar and spices in a bowl.
- Add eggs and beat til incorporated. Add milk and beat til incorporated.
- Add pumpkin purée and mix well. Add rum and mix well.
- Divide filling evenly among the tart shells.
- Bake for 25 minutes or until toothpick in center come out clean.
- Allow tarts to cool. Whip cream with cream of tartar and spoon or pipe a dollop in the center of each tart.