Harvest Pumpkin Tarts

From a real estate postcard! Be sure to store any leftovers in the refrigerator.

• Ready In: 28 mins
• Yields: 24 tarts

Ingredients

• 1 (14 ounce) can  fat-free sweetened condensed milk (NOT evaporated milk) or 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1 1⁄4 cups canned pumpkin (not pumpkin pie filling)
• 2  tablespoons brown sugar
• 1  egg
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 24  unbaked  frozen mini tart shells (3 inch size)

Directions

1. Preheat oven to 375°F.
2. Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
3. Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
4. Cool and garnish as desired!