We start with the dough, stirring all the ingredients for the crust, besides water, with fingertips or the utensil for the dough. Once the composition becomes crumbly, add the water tablespoons, until the dough takes shape. Wrap it in cling foil and put it in the refrigerator for at least 30 minutes.
For the pumpkin jam, put the core of the baked pumpkin over low heat together with the cinnamon and sugar. Once the sugar has melted and the core began to boil, add the starch diluted in the orange juice. Stir until creamy and flavour with vanilla. Finally mash the core and allow it to cool completely.
Roll out the dough into a thin sheet and use it to line the mini tart trays that have been prepared with margarine and flour. Prick the dough with a fork and place the pumpkin jam on top. Put them in the preheated oven at 180 C for 40-45 minutes.