Pumpkin Patch Tarts recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

42 3-inch unbaked tart shells
1 (28 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 large eggs
¾ cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 (7 ounce) can whipped cream, or to taste

Nutrition Info

879.1 calories
carbohydrate: 119.6 g
cholesterol: 16.7 mg
fat: 41.1 g
fiber: 0.6 g
protein: 9.8 g
saturatedFat: 10.3 g
servingSize: -
sodium: 612.1 mg
sugar: 35 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place tart shells on a baking sheet.

  3. Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.

  4. Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.

  5. Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.

  6. Cool tarts for 10 minutes, refrigerate until chilled, about 1 hour. Serve with whipped cream.

Recipe Yield

42 tarts

Recipe Note

My son's favorite Thanksgiving recipe!

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