This past holiday weekend, I decided to make pumpkin pie as a final hurrah to the pumpkin season. Instead of making a full 9″ pie, I made little tarts so I could gift some to my friends. With smaller tarts, there was no need to blind bake the crust and it also resulted in a higher crust to filling ratio, win-win! These tarts blew away all my expectations and I’ve deemed them the best pumpkin pie I’ve ever had. The silky pie filling contrasted well with the flaky butter crust, and it was lightyears beyond the drabby refrigerated pumpkin pies that we bought in previous years. Needless to say, I will be making my own pumpkin pie from now on!