Monday, October 10, 2011

Pumpkin Tarts

1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon flour
2 eggs
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla
20 unbaked tart shells

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together pumpkin puree, sugar, salt, ginger, cinnamon, flour, eggs, evaporated milk, water, and vanilla until smooth.
3. Place tart shells onto baking sheet and fill with 1/8 cup of filling. Bake 18 minutes until pastry is golden brown and center is just set.
4. Let cool until firm and serve with whipped topping & enjoy!

Makes 20.

Happy Thanksgiving everyone!

1 comment:

  1. You do not stop to amaze me.This tarts mustbe yummy.:))