Pumpkin pie with shortbread cookie crust, baked in tart pans

In a mixer with the paddle, mix the soft butter, both sugars and salt on low until combined; add the vanilla and beat on high until fluffy.

Scrape down, then on low add the flour a cup at a time, up to half a cup more if sticky.

Divide into two equal portions and press into tart pans with the fingers over the bottom and sides; smooth with a floured measuring cup. Set the pans on baking trays.

Freeze at least an hour until solid so the shells hold their shape. Made more than a day ahead, wrap in plastic once frozen.

Bake the frozen shells at 350F for 15 to 20 minutes.

Pierce all over with a fork to release trapped air and press any sunken sides back up. Bake another 10 to 13 minutes until slightly golden.

With the whisk attachment, mix the cream cheese, butter and sugar until incorporated; add the vanilla and egg yolks and whisk until smooth and fluffy.

Add the pumpkin puree, cinnamon and ginger and mix; whisk in the milk until combined.

Divide the filling between the shells and bake on the center rack about 30 minutes, until the sides are set and the center still jiggles slightly.

Cool completely at room temperature, remove from the pans and chill until cold.

Serve as is, or pipe whipped cream on top and sprinkle with a little cinnamon. Take out of the fridge about an hour before serving so the crust softens.