A traditional fall delight, these pumpkin tarts are the perfect individual pie portion!
24x3" #20240 Novali mini tarts shells
398ml/14oz #11261 Harvest Pack pumpkin puree
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
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).
Recipe can also be used for a 9" deep dish pie filling. Allow for further baking time.