Light and airy pumpkin tarts made with whipped ricotta and served with praline pecans and pepitas
Servings 10Tartlets
Prep Time 40 minutesmins
Cook Time 15 minutesmins
Chill Time 2 hourshrs
Equipment
10 mini nonstick tart pans
Ingredients
Graham Cracker Crust
2cups graham cracker crumbs
4tbsp. butter, melted
Pumpkin Ricotta Pie Filling
1envelopeunflavored gelatin (1 oz.)
1/2cuplight brown sugar
1/2tsp.cinnamon
1/2tsp.allspice
1/4tsp.ground ginger
1/2tsp. cardamom
1/4tsp. nutmeg
1/2tsp.salt
3/4cupwhole milk
1 cupcanned pumpkin purée, or fresh pumpkin cooked and puréed
2lightly beaten egg yolks
1 1/2cupsfresh ricotta, whipped until fluffy and smooth, divided
2tbsp.milk
1tbsp.pure maple syrup
1tsp.pure vanilla extract
Instructions
Graham Cracker Crust
Preheat oven to 350 ° F. Spray the bottoms and sides of the tart pans with cooking spray.
Mix graham cracker crumbs and melted butter. Stir until well-incorporated. Pat mixture in the bottom of each of the mini tart pans.
Place the tart pans on a baking sheet and bake for about 10 minutes, or just until the crust begins to turn slightly brown. Remove from oven and cool completely.
Pumpkin Ricotta Pie Filling
Combine sugar, salt, cinnamon, allspice, nutmeg, ginger, and gelatin in a saucepan. Cook and stir over medium heat just until the mixture comes to a boil and the gelatin is dissolved.
Remove from heat and chill in the refrigerator until the custard is cold partially and set.
Meanwhile, place the ricotta and milk in the bowl of your standing mixer and beat until light and fluffy, approximately 3-4 minutes. Add maple syrup and vanilla and continue to whip until incorporated.
Gently fold whipped ricotta into the pumpkin custard and stir until blended. Refrigerate this mixture until ready to assemble the tarts.
Assembling Tarts
When ready to assemble, spoon pumpkin filling evenly into each of the tart pans with the graham cracker crust. Refrigerate until ready to serve.
Spoon a dollop of reserved whipped ricotta on top of each tart and garnish with praline pecans & pepitas. See recipe link above and in notes below for the praline pecans & pepitas.
Notes
You can take several directions with these tartlets. You can use our regular pumpkin chiffon pie and use just a dollop of whipped ricotta on top, if you prefer a more traditional chiffon pie! This will be sweeter and more light and fluffy. Or you can simply make regular pumpkin pie filling and serve with whipped ricotta. Any which way, the key here is the whipped ricotta! Soooooo good!You can make the praline pecans & pepitas several days ahead, but be sure to hide them!