Pumpkin Patch Tarts

Ingredients

• 42 unbakeds tart shells , 3 inch
• 1 can pumpkin puree , 28 ounce
• 1 can evaporated milk , 12 fluid ounce
• 2 large eggs
• 0.75 cups brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 can whipped cream , 7 ounce

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place tart shells on baking sheets.

3. 3

   Bake in the preheated oven for 1 minute. Remove from the oven; leave the oven on.

4. 4

   Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl; whisk until filling is well combined. Pour evenly into tart shells.

5. 5

   Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.

6. 6

   Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.