Pumpkin Tarts

Servings: 6 | Serving size: 1 tart

Cooking Time: 90 Minutes

This recipe can be multiplied by 2. The tarts will keep well, tightly covered, for about 2 days in the refrigerator.

Ingredients

• 18 ginger snaps (or gluten-free ginger snaps)
• 1 Tbsp. unsalted butter
• 3/4 cup Z-Sweet or granulated stevia
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 tsp. pure vanilla extract
• 1 cup pumpkin (no salt added)
• 1/2 cup 2% milk
• 2 egg yolks

Preheat the oven to 300°F.

Place the ginger snaps in a food processor or blender and process to fine crumbs.

Add the butter and process until well blended.

The mixture will have the consistency of slightly damp bread crumbs.

Divide the mixture into 6 small tart pans.

Lightly press into the bottom of the tins and then place the tarts pans in the oven.

Bake for 15 minutes. Remove from the oven and let cool.

While the tart crusts are baking, place the Z-Sweet, salt, ground cinnamon, ground ginger, ground cloves, vanilla extract, canned pumpkin, 2% milk and egg yolks in the top of a double boiler. (A Pyrex or stainless bowl can be used and placed on top of a stock pot with two inches of boiling water in it.)

Heat the double boiler on high and whisk the pie mixture until well blended.

Cook until the mixture begins to thicken. (This is a good place to use an instant thermometer because heating the pie filling to above 140°F may curdle the custard.)

Place the pie filling in the pre-baked tart crusts.

Place the tart pans in the preheated oven and bake for 40 minutes.

Chill for at least 1 hour prior to serving.