Ingredients
Scale
- 24 mini tart shells (pre-made Tenderflake)
- 1 can (398ml/14 fl oz) 100% pure pumpkin
- 1 cup brown sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
Instructions
- In a medium bowl, mix pumpkin and brown sugar until smooth.
- Stir in eggs, evaporated milk, vanilla, cinnamon, and salt until combined.
- Let the pumpkin mix chill in the fridge for 2-3 hours if possible.
- Arrange mini pie shells on a baking tray.
- Re-stir pumpkin mixture and pour into shells.
- Bake at 325°F for 30-35 minutes until filling is set and slightly puffed.
Notes
- Use pre-made tart shells for convenience.
- Chilling the mixture helps flavors blend.
- Check doneness by ensuring the filling isn’t jiggly.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg