This pumpkin patch tarts recipe is my son's favorite Thanksgiving dessert recipe!
Ingredients
- 42 , 3 inch
- 1 , 28 ounce
- 1 , 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 , 7 ounce
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Place tart shells on baking sheets.
-
3
Bake in the preheated oven for 1 minute. Remove from the oven; leave the oven on.
-
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
Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.
-
6
Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Hearty Minestrone Soup
This minestrone soup recipe features vegetables, beans, and pasta in a rich, tomato-based broth. Serve this hearty soup with lightly toasted bread to mop up every last drop. The recipe can easily be doubled.
Red-Hot Cinnamon Pickles
These cinnamon pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Slow Cooker Bulgogi (Korean Roast Beef)
A slow cooker delivers tender, tasty Korean roast beef, known as bulgogi. This was one of my husband's favorite dishes from Korea. Tasty, tender roast beef made in the slow cooker, served over rice with broccoli.