Pumpkin Tarts

Pre-bake the tart shells for about 8 minutes to ensure they are cooked through.

Heat the pumpkin puree (if frozen) to remove excess water by boiling it for a minute.

In a bowl, combine 1 can of sweetened condensed milk, 1 and 1/4 cups of pumpkin puree (or 2 cups if using homemade), 2 tablespoons of brown sugar, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cinnamon, and 1 egg.

Whisk all the ingredients together until the batter is smooth.

Remove the pre-baked tart shells from the oven and fill them with the pumpkin mixture.

Bake the filled tarts in the oven at 375°F for about 25 to 35 minutes, checking at the 15-minute mark.

After 20 minutes, check the tarts; if they are not set, continue baking.

After 30 minutes, check again; if the centers are firm and not jiggling, remove them from the oven.

Let the tarts cool down before serving.

Equipment Needed

Allergens