Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes.
Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins. Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes while you make the filling.
Preheat the oven to 425°F.
In a large bowl, whisk together all the ingredients for the filling until fully combined and smooth. The filling will be thin.
Carefully pour about ¼ cup of filling into each of the chilled tart crusts.
Bake at 425°F for 10-15 minutes or until the filling is fully set and jiggles just slightly when you wiggle the pan.
Cool for at least 2 hours to let the filling fully set.
While the tarts are chilling, make the fall decorations!
Pie Crust Decorations
Preheat oven to 350°F and line a sheet pan with parchment paper.
Lightly flour your surface then roll out the remaining pie dough to about ¼ inch thick.
Use your favorite pie crust impression cutters to cut dough into cute little designs.
Place the cutouts onto the sheet pan. Place in the fridge to chill for 20-30 minutes before baking. This helps keep the designs intact!
Bake at 350°F for 8-12 minutes or until fully cooked and just beginning to brown.
Remove from the oven and let cool completely to room temperature. Then use to garnish the chilled pumpkin pie tarts!