Okay these are GREAT and easy to make.. nothing like little bites of pumpkin pie and then just a little whipped cream on top!
Ingredients:
Makes 36
2 eggs (lightly beaten)
1 (14 ounce) can pumpkin (398 ml)
1 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger paste
1/4 teaspoon clove
1/2 teaspoon salt
3/4 cup evaporated milk
36 frozen tart shells (2 inch size)
Directions:
1. In a large bowl, combine all ingredients gently with a spatula.
Makes 36
2 eggs (lightly beaten)
1 (14 ounce) can pumpkin (398 ml)
1 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger paste
1/4 teaspoon clove
1/2 teaspoon salt
3/4 cup evaporated milk
36 frozen tart shells (2 inch size)
Directions:
1. In a large bowl, combine all ingredients gently with a spatula.
2. Spoon batter into tart shells and place onto an ungreased cookie sheet.
3. Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
4. Remove immediately from cookie sheet onto cooling racks. Enjoy!
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