Pumpkin Tarts

Ingredients

• 36 unbaked mini tart shells
• 1 large egg, slightly beaten
• 2/3 cups unsweetened pumpkin purée
• 3/4 cup evaporated milk or light cream (10%)
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

Directions

1. Preheat oven to 375ºF.
2. Place tart shells on a large rimmed baking sheet. Bake for 15 minutes.
3. Meanwhile, combine egg, pumpkin, evaporated milk, sugar, salt, cinnamon, ginger and cloves.
4. Reduce oven temperature to 350ºF. Pour pumpkin mixture into warm tart shells. Bake until knife inserted in centre comes out clean, about 25 minutes.
5. Let cool before serving. May be frozen for up to 1 month.