Pumpkin Pie Tarts

By Kelli with an I

A creamy pumpkin filled tart.

Ingredients

• 1 pkg Refrigerated Pie Crusts
• 1/2 C light brown sugar, packed
• 1 + 1/2 tsp cornstarch
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 3/4 C canned pumpkin
• 2 large eggs
• 3/4 C whole milk

Details

Servings 24
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease a cupcake tin and set aside.

2. Roll out the pie crust and cut out 24 circles. They should be the same size as the top of the cupcake tin. Place the pie crusts into the cupcake tins, gently pressing down to make a shell. Set aside.

3. In a bowl, whisk together all of the ingredients until well combined. Pour 1-2 teaspoons of pumpkin mixture into the tart shells.

4. Bake for 15-20 minutes or until the pumpkin pie filling is matte and the crusts are a golden brown. Let cool in the cupcake tins.