Pumpkin Pie Tarts
2 pre-made pie crust doughs
1 egg
1 can of pumpkin pie filling
1/3 cup of evaporated milk
1 can of whipped cream
baking spray (such as Pam)
Preheat your oven to 425 degrees. Roll out defrosted pie crust and use a small bowl with a four to five inch diameter to create smaller pie crusts that fit into a muffin tin. Grease your muffin tin and gently press each small pie crust to form tart shells. Use a fork to lightly score the bottom of each tart before adding the filling.
In a separate bowl, lightly whisk 1 egg, and then add the pumpkin pie filling and the evaporated milk. Mix well, then pour evenly into tart shells.
Place muffin tin in the oven and bake at 425 degrees. After 15 minutes, turn the oven temperature down to 350 degrees and bake for another 20-25 minutes.
When the tarts are finished baking, remove from oven. Let tarts stand for an hour to allow the pumpkin filling to set. Once cool, top each tart with whipped cream. Serve and enjoy! Makes 12—because, let’s face it; you’ll want at least seven for yourself.