Pumpkin Patch Tarts
Bake until filling is slightly jiggly in the middle and crust is.
Recipe Summary Pumpkin Patch Tarts
My son's favorite Thanksgiving recipe!
Ingredients | Whole Pumpkin Pie Clipart42 3-inch unbaked tart shells1 (28 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk2 large eggs¾ cup brown sugar2 teaspoons pumpkin pie spice1 teaspoon cinnamon1 teaspoon vanilla extract1 (7 ounce) can whipped cream, or to tasteDirectionsPreheat the oven to 400 degrees F (200 degrees C).Place tart shells on a baking sheet.Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.Info | Whole Pumpkin Pie Clipartprep:
10 mins
cook:
15 mins
additional:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
42
Yield:
42 tarts
TAG : Pumpkin Patch TartsFruits and Vegetables, Vegetables, Squash,
