For those of you that have to entertain a large crowd, I am sure any short cuts are much appreciated.
The dessert table can be challenging for those who don't do a lot of baking.
These tarts are extremely easy to make and can be made weeks ahead and frozen.
I used store bought tart shells and canned pumpkin puree, two time savers right there.
This recipe makes about 5 dozen tarts. The filling can also be used for pumpkin pie. Simply pour it into an unbaked crust.
You can scale the recipe down to suit your needs.
- 2 cans of pumpkin puree
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup of white sugar
- 2 tsp each cinnamon and nutmeg
- 1 tsp ginger
- 1/4 tap each allspice and ground cloves
- 1 can of evaporated milk
- 3 pkgs of tart shells
In a large bowl combine all the ingredients except the tart shells. Mix well.
Arrange tart shells on cookie sheet.
Pour filling into shells and bake in the oven for 10 to 15 minutes.
Cool on wire racks.
Serve topped with whipped cream.