Pumpkin Pie Tarts - Chef Michael Smith

Ingredients

• 3 cups (750 mL) of all-purpose flour
• 1 cup (250 mL) of sugar
• 1 whole freshly grated nutmeg
• 1/2 teaspoon (2 mL) of salt
• 1 cup (250 mL) of rock-hard frozen butter
• 1/2 cup (125 mL) of ice water
• A 28-ounce (796 mL) can of pumpkin purée (not pie filling)
• 4 eggs, lightly beaten
• 2 cups (500 mL) of brown sugar
• 1 cup (250 mL) of butter, melted
• 2 teaspoons (10 mL) of vanilla extract
• 1/4 cup (60 mL) of all-purpose flour
• 1 tablespoon (15 mL) of grated frozen ginger
• 1 tablespoon (15 mL) of freshly grated nutmeg
• 1 tablespoon (15 mL) of cinnamon
• 1 teaspoon (5 mL) of ground allspice
• 1 teaspoon (5 mL) of cloves
• 1 cup (250 mL) of all-purpose flour
• 1 cup (250 mL) of pumpkin seeds
• 1 cup (250 mL) of brown sugar
• 1/2 cup (125 mL) of butter, melted