Ingredients
Scale
- 24 mini tart shells (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
- Refrigerate the tarts after baking if not serving immediately.
- Use small pumpkins for a fresher flavor if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg