1 pkg (15 oz) refrigerated pie pastry
1 can (15 oz) 100% pumpkin
1 can (12 oz) evaporated milk
1 tsp vanilla
3/4 cup sugar
2 eggs
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
miniature marshmallows-Optional

1. Preheat oven to 425. Unroll each pastry sheet; roll to 1/8 in thickness.
Using a floured 4 in round cutter, cut out 16 circles. (May need to re-roll scraps). Press circles into prepared muffin pans.
2. In a bowl, whisk pumpkin, milk, sugar, vanilla, eggs, salt, and spices until well blended. Pour into pastry lined muffin cups.
Bake 15 minutes at 425.
3. Reduce heat to 350. Bake 25-30 minutes. If using marshmallows, top tarts with
marshmallows and bake 3-5 minutes longer or until light browned.
4. Cook 5 minutes. Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing from pans.
5. Serve or refrigerate within 2 hours.