Pumpkin Pie Tartlets

Ingredients for 1 servings:

• 1 medium-sized Hokkaido pumpkin (approx. 750 g)
• 190 g cane sugar
• 200 g cream cheese
• 3 eggs
• 1 tsp cinnamon
• ½ tsp ginger powder
• 1 pinch of clove powder
• 1 pinch of nutmeg
• 200 g flour
• 75 g cane sugar
• 100 g butter
• 1 egg(s)
• 1 tbsp lemon juice
• 1 tsp baking powder
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Makes approx. 16 pieces

Preheat the oven to 200°C (fan oven). Wash the Hokkadio pumpkin, remove the seeds, and cut into wedges. Bake in the oven at 200°C for about 20 minutes to soften. Then let it cool. For the dough, mix the flour, baking powder, brown sugar, and salt in a bowl. Add the cold butter in small pieces, followed by the egg and lemon juice. Knead with a mixer until the dough is crumbly and no large pieces of butter remain. Form a ball of dough with your hands. Place the flour on the countertop and knead the dough briefly. Then wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. Preheat the oven to 175°C (top/bottom heat). Purée the cooled pumpkin, add the cream cheese, eggs, brown sugar, cinnamon, ginger, cloves, and salt, and mix everything briefly with a mixer until smooth. Now either place small paper muffin cups in the muffin tin or grease the muffin tin. Remove the batter from the refrigerator. Take walnut-sized pieces of dough, knead briefly, and form a small circle on the work surface. Then place the dough in a muffin tin and press the dough into the bottom and sides. Repeat for the remaining muffin cups. Now pour the pumpkin filling into the prepared cups, place the muffin tin in the oven, and bake the cakes at 175°C for about 30 minutes.