Light and Spicy Pumpkin Pie Tarts

These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.

• Ready In: 50 mins
• Yields: 36 tarts

Ingredients

• 2  eggs (lightly beaten)
• 1 (14 ounce) can pumpkin (398 ml)
• 1  cup brown sugar (packed)
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger paste
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon salt
• 3⁄4 cup evaporated milk
• 36  frozen tart shells (2 inch size)

Directions

1. In a large bowl, combine all ingredients gently with a spatula.
2. Spoon batter into tart shells and place onto an ungreased cookie sheet.
3. Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
4. Remove immediately from cookie sheet onto cooling racks. Enjoy!