Mini Pumpkin Pie Tartlets

Mini Pumpkin Pie Tartlets

• • 48 shortbread tartlet shells

  • 1/2 can pumpkin (7 ounces)

  • 1/2 can sweetened condensed milk

  • 1 egg

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 1/8 teaspoon cloves

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon salt

  • 1/2 cup whipping cream + 1 tablespoon powdered sugar

Preheat the oven to 350. Place the tartlet shells on a baking sheet.

In a bowl, whisk together the pumpkin, sweetened condensed milk, egg, vanilla, cinnamon, ginger, cloves, nutmeg and salt until smooth. Spoon about a teaspoon into each tartlet shell, filling them almost to the brim.

Bake for approximately 15 minutes, until the center is set. Place pan on a wire rack and cool completely.

Whip the cream and powdered sugar until stiff peaks form and pipe onto each tartlet. Sprinkle with a little more nutmeg.

Yields 48 tartlets.

Recipe from Curly Girl Kitchen