Pumpkin Tarts

Pumpkin Tarts

Makes 24

This recipe is from an Eagle Brand brochure from years ago. I like to drizzle a bit of melted chocolate over the tops after they have baked and cooled, with a dollop of whipped cream and a pecan on the top.
Ingredients:

1 can (300 ml) Low Fat Eagle Brand sweetened condensed milk

1-1/4 cups canned pumpkin

2 tbsp. brown sugar

1 egg, slightly beaten

1/4 tsp. each, ground cinnamon and nutmeg

24  3" unbaked frozen Tart shells

Method:

1. Whisk together Eagle Brand cream, pumpkin, brown sugar, egg, cinnamon and nutmeg.

2. Pour evenly into tart shells. (Go easy and don't fill to the top as the mixture will expand while it bakes).

3. Bake in preheated 375F oven for 18-22 minutes or until centre is set and puffy and pastry is golden.

4. Cool and garnish as desired.