Two Bite Pumpkin Pie

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: 35 mins
• Serves: 24
• Yields: 24 Tarts

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.