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    • #324753

      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.

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