Ingredients
42
42 servings
- •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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tart shells on a baking sheet.
- Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
- 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.
- Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
- Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.
Nutritional Facts
Per 42 servings
- Calories: 879
- Carbohydrate: 120g
- Fat: 41g
- Fiber: 1g
- Protein: 10g
- Sugar: 35g
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