Total Time
2hrs 7mins
Prep 45 mins
Cook 1 hr 22 mins

These are very tasty, easy, and keep well in the fridge. Makes 16, but my husband likes to eat 2 per serving!

Ingredients Nutrition

Directions

  1. Roll out pastry into 1/8-inch thickness.
  2. Cut 16 four-inch circles from pastry and line ungreased muffin cups with them.
  3. You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me.
  4. Loosely cover muffin pans with Saran and chill for 30 minutes.
  5. Preheat oven to 375°F.
  6. In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth.
  7. Retrieve pastry shells from fridge and divide pumpkin mixture among them.
  8. Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean.
  9. Cool in pan for 10 minutes then remove to a wire rack to cool completely.
  10. Serve with whipped cream dusted with cinnamon.