Dad's famous pumpkin pie recipe, made into mini tarts!
Course: Dessert
Servings: 24mini tarts
Ingredients
24mini tart shells(I use the pre-made Tenderflake ones)
1can100% pure pumpkin(398ml/14 fl oz)
1cupbrown sugar
2large eggs
3/4cupevaporated milk
1 1/2tspvanilla extract
1/4tspcinnamon
1/8tspsalt
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!