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Dad's Mini Pumpkin Pie Tarts

Dad's famous pumpkin pie recipe, made into mini tarts!
Course: Dessert
Servings: 24 mini tarts

Ingredients

  • 24 mini tart shells (I use the pre-made Tenderflake ones)
  • 1 can 100% pure pumpkin (398ml/14 fl oz)
  • 1 cup brown sugar
  • 2 large eggs
  • 3/4 cup evaporated milk
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp salt

Instructions

  • In a medium sized bowl, mix the pumpkin and brown sugar together until smooth.
  • Stir in the remaining ingredients until well combined.
  • If possible, let the pumpkin mix stand in the fridge for 2-3 hours.
  • Arrange your mini pie shells on a baking tray. Re-stir the pumpkin mixture and pour it into the mini pie shells.
  • Bake at 325°F for 30-35 minutes. You can tell the pies are set because they will be slightly puffed on top, and the filling should appear set (not jiggly).

Notes

Use this recipe to make 24 mini tarts, or one 9 inch deep dish pie. It can easily be doubled to make 2 pies, or a whole lot of tarts!