Recipe : Mini Pumpkin Pies
Mini pumpkin pies! you realize that feeling you get at the stop of a large meal, when all has eaten too much? after which someone suggests dessert, however you don’t even need to stand up to make espresso, let alone prepare everyone’s dessert plate. When you sooner or later do get the strength to serve the 3 lovely cakes that a person went to tons of attempt to make, each person is so complete that they don’t eat a number of bites. the solution? Mini pumpkin pies! in preference to overwhelming yourself and your guests with an excessive amount of a great component, let them experience a chew sized deal with. There’s usually room for something mini!
Prep time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 30
Ingredient :
- 2 small eggs
- 1-1/3 cups of canned pumpkin
- Half of cup sugar
- 1/4 tsp salt (slightly heaping)
- 3/4 tsp cinnamon
- 1/4 tsp ginger (slightly heaping)
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1-1/8 cups of evaporated milk
- 30 tart shells
- Beat the eggs with a whisk.
- Add within the remaining ingredient.
- Spread the tart shells out onto a cookie sheet.
- Pour 2 Tablespoons of pumpkin filling into each tart shell.
- Bake at 375 F for approximately 30 minutes or until crust is golden.
Recipe Source : Mini Pumpkin Pies
