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Pumpkin Patch Tarts
Recipe Summary Pumpkin Patch Tarts
My son's favorite Thanksgiving recipe!
Ingredients | Keebler Mini Pie Crust Recipes
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 a baking sheet.
Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
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.
Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Info | Keebler Mini Pie Crust Recipes
prep:
10 mins
cook:
15 mins
additional:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
42
Yield:
42 tarts
