Two Bite Pumpkin Pie

Submitted by Ladymedic

"I found a similar recipe in a women's magazine but it called for 1 cup of pumpkin puree. I never know what I am supposed to do with the rest of the can! So I modified the recipe. They are cooking in my oven as I type and I do not want to lose the recipe."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 24 Tarts
• Serves: 24

ingredients

• 2 (255 g) packages frozen tart shells
• 4 tablespoons Skor English toffee bits
• 4 tablespoons chocolate shavings
• 1 (16 ounce) can pumpkin puree
• 2⁄3 cup brown sugar
• 1⁄2 cup sour cream
• 2 tablespoons milk
• 4 eggs
• 1 teaspoon vanilla
• 1 tablespoon maple syrup
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 24 pecan halves

directions

1. Preheat oven to 375°F.
2. Place the frozen tart shells on two baking sheets. Place 1/2 tsp of skor bits in each tart shell. Place 1/2 tsp chocolate shavings in each shell.
3. In a bowl combine remaining ingredients mix with whisk. Pour into each tart shell (they will be very full).
4. Top each tart with a pecan half.
5. Bake for twenty minutes switching the baking sheets halfway through.
6. Keeps for a couple of days in a sealed container and also freezes well.

Reviews

[Mayas Mama]

I loved these.. i did only make half the amount the recipe suggests.. and now i wish i'd made more. really enjoyed them. thx for another keeper.

 

[Sydney Mike]

Very nice tasting little buggers & it's great that they freeze so well! We especially liked the tri-combo of chocolate, pumpkin & toffee, & I ended up topping each tart with candied pecans! Thanks for a great treat! [Tagged, made & reviewed as part of my And-a TWO theme in My-3-Chefs]