This pumpkin patch tarts recipe is my son's favorite Thanksgiving dessert recipe!
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
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.
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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.
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5
Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.
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6
Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutrition Facts
Per serving
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