Pumpkin Tartlets Recipe

Prep Time: 20 minutes
Bake Time: 40 minutes + cooling
Makes: 16 Tartlets

Ingredients:
- 1 pkg. (15 oz.) of Refrigerated Pie Pastry
- 1 Can (15 oz.) of Solid-Pack Pumpkin
- 1 Can (12 oz.) of Evaporated Milk
- 3/4 Cup of Sugar
- 2 Eggs
- 1/2 Tsp. of Salt
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cloves
- Miniature Marshmallows; optional

Instructions:

1. Preheat oven to 425F. Unroll each pastry sheet; roll to 1/8-in. thickness. Using a floured 4-in round cutter, cut into 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.

2. In a bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pastry cups. Bake for 15 minutes. Reduce setting to 350F.

3. Bake for another 25-30 minutes, or until a knife inserted near centers come out clean. If desired, top with marshmallows and bake for an additional 2-3 minutes or until marshmallows are lightly browned. Cool for 5 minutes. Carefully run a knife around sides to loosen tarts. Cool in pan on wire racks before removing.

4. Serve or refrigerate within 2 hours.

Bon Appetit!