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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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These are very tasty, easy, and keep well in the fridge. Makes 16, but my husband likes to eat 2 per serving! Ingredients:
pastry for double-crust pie (your own or a mix) |
2 large eggs |
1 (14 ounce) can pumpkin |
1 1/3 cups evaporated milk |
1/2 cup white sugar |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
Directions:
1. Roll out pastry into 1/8-inch thickness.
2. Cut 16 four-inch circles from pastry and line ungreased muffin cups with them.
3. You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me.
4. Loosely cover muffin pans with Saran and chill for 30 minutes.
5. Preheat oven to 375°F.
6. In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth.
7. Retrieve pastry shells from fridge and divide pumpkin mixture among them.
8. Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean.
9. Cool in pan for 10 minutes then remove to a wire rack to cool completely.
10. Serve with whipped cream dusted with cinnamon.
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