The autumn season is filled with warmth and comfort, and nothing spells comfort food quite like desserts. With Halloween and Thanksgiving just around the corner, it’s the perfect time to whip up something sweet and using this seasonal vegetable. And if you’re looking for a dessert that’s both simple to make and wonderfully impressive, you should try out these pumpkin and amaretti tartlets.

These tartlets are a perfect blend of spiced pumpkin puree and almond-flavored amaretti biscuits, all in a buttery, crispy pastry crust. They’re a unique and flavorful twist on the traditional pumpkin pie, and they’re just as easy to make at home. Here’s a simple recipe that you can follow:

Ingredients:
For the pastry crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cut into small cubes
– 1/4 cup granulated sugar
– 1 egg yolk
– 1-2 tablespoons ice-cold water

For the filling:
– 1 cup pumpkin puree
– 3/4 cup evaporated milk
– 1/2 cup light brown sugar
– 2 eggs, lightly beaten
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup crushed amaretti biscuits

Instructions:

1. Preheat your oven to 400°F/200°C, and grease a muffin tin or silicone tartlet molds.

2. In a large mixing bowl, combine the flour and sugar for the pastry. Add in the butter and rub it into the flour mixture until the mixture resembles fine breadcrumbs.

3. In a small bowl, beat the egg yolk with 1 tablespoon of water. Pour this into the flour mixture and mix with a fork until it forms a dough. If the dough appears too crumbly, add in another tablespoon of water.

4. Divide the dough into 8-10 balls, then press each ball into the prepared muffin tin or tartlet molds, ensuring that the edges are well-defined. Set aside.

5. In a separate bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, spices, and salt.

6. Fill each tartlet shell with the pumpkin mixture, filling them about three-quarters of the way full.

7. Sprinkle the crushed amaretti biscuits over the top of each tartlet, pressing them down gently.

8. Bake the tartlets in the oven for 25-30 minutes, or until the pastry is golden brown and the filling is set.

9. Once done, remove the tartlets from the oven and allow them to cool for 5 minutes before carefully removing them from the muffin tin/silicone molds.

10. Serve the pumpkin and amaretti tartlets warm or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon on top.

These pumpkin and amaretti tartlets are the ideal sweet treat to enjoy during this fall season. The buttery, flaky pastry shell perfectly complements the smooth, spiced pumpkin filling, while the crunch of the amaretti biscuits adds an unexpected and delicious texture. Plus, the individual servings make them perfect for sharing with friends and family during Halloween and Thanksgiving gatherings.

So next time you’re looking for a dessert that’s both easy and impressive, give these pumpkin and amaretti tartlets a try. They’re sure to delight your taste buds and put you in the festive mood!

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