Pumpkin Pie Tartlets

Tools Used: Perforated Baking Sheet, Silform Tartlet Tray, Stainless Mixing Bowl, Roul’Pat, Rolling Pin, Round Dough Cutters, Shaper

Ingredients

• 1 package (15 ounces) refrigerated pie pastry

• 1 can (15 ounces) pure pumpkin

• 1 can (12 ounces) evaporated milk

• 3/4 cup sugar

• 2 large eggs

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• Miniature marshmallows, optional

• Directions

1. Preheat the oven to 350 F. Place the Silform Tartlet Tray on Perforated Baking Sheet.

2. Roll dough out onto Roul'Pat. Cut 20 circles with a round dough cutter. Make sure to use a large enough circle for the dough to reach the top of the well when pressed in with the shaper. Fill all the wells and press in with the shaper.

3. In a large bowl, evaporated milk, pumpkin, flour, spices, egg, salt, and sugar. Mix until smooth with a whisk or mixer. Pour filling into pie shells. Bake for 20-25 minutes or until set.

* These tartlets are fun to make and are just the right size. I like to make Round and Square Tartlets. They are the perfect size for gatherings, and you can make any kind of pie tartlets with canned pie filling. For a special touch add a dollop of whip cream, and top with a sprinkle of cinnamon.