Prep Time::10 mins
Cook Time::25 mins
Additional Time:: 1 hr 10 mins
Total Time:: 1 hr 45 mins
Servings::42
Yield::42 mini tarts
Ingredients
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42 (3 inch) unbaked tart shells
1 (28 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 large eggs
¾ cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 (7 ounce) can whipped cream, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place tart shells on baking sheets.
Bake in the preheated oven for 1 minute. Remove from the oven, leaving the oven on.
Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl; whisk until filling is well combined. Pour evenly into tart shells.
Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.
Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.