Pumpkin Tart Pies
Source of Recipe
from about com
Recipe Introduction
Tasty, easy, and keep well in the fridge.
List of Ingredients
2 unbaked pastry crusts, your own or premade
2 large eggs
1 16oz. can solid pumpkin
1 1/3 c. evaporated milk
1/2 c. white sugar
1/4c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clovesRecipe
Need 2 ungreased muffin tins.
Roll out pastry into 1/8" thickness.
Cut 16 four" circles from pastry and line muffin cups with them.
You may have to reroll a few times, but 2 crusts will make exactly 16.
Loosely cover muffin pans with plastic wrap and chill for 30 minutes.
Preheat oven to 375.
In a large bowl, whisk the eggs until frothy.
Add the remaining ingredients and beat until smooth.
Remove muffin tins from the refrigerator and pour the pumpkin mixture into each cup.
Bake for about 40 minutes or until a tester comes out clean.
Cool in pan for 10 minutes then remove to a wire rack to cool completely.
Serve with whipped cream dusted with cinnamon, if desired.
Makes 16.
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