My son's favorite Thanksgiving recipe!
Ingredients
- 3-inch unbaked tart shells: 42 piece
- pumpkin puree: 1 can (28 ounce can)
- evaporated milk: 1 can (12 fluid ounce can)
- eggs: 2 piece
- brown sugar: 0.75 cup
- pumpkin pie spice: 2 tsp
- cinnamon: 1 tsp
- vanilla extract: 1 tsp
- whipped cream: 1 can (7 ounce can, to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Place tart shells on a baking sheet.
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Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
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Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
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Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
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Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
