These mini pumpkin tarts are great little Thanksgiving recipes, and if your guests are going to have to wait a while for the main meal, these could even serve as Thanksgiving appetizers. I used a small ramekin, like the ones that usually hold sauce. Of course, you could use any size baking vessel you like.
Holle’s Mini Pumpkin Tarts
What you’ll need:
- Pie crust dough
- 30-ounce can pumpkin pie mix
- 5-ounce can evaporated milk
- 2 eggs
- 2 tablespoons brown sugar
- ¼ teaspoon ground cloves
Line small ramekins with pie crusts and trip edges. Save some dough for tops.
Combine remaining ingredients and spoon into crusts. Cut thin strips and twist into spirals to go on top of the little pies.
Bake at 350 degrees for about one hour.