Total Time: 60 Minutes + Cooling
Prep Time: 20 Minutes
Bake: 40 Minutes + Cooling

Ingredients

Yield: 16 Tarts

• • 1 pkg (15oz) refrigerated pie pastry
  • 1 can (15oz) solid-pack pumpkin
  • 1 can (12oz) evaporated milk
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • Miniature marshmallows, optional

Directions:

1. 1.  Preheat oven to 425 degrees. Unroll each pastry sheet; roll to 1/8 inch thickness. Using a floured 4 inch round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.
   2.  In a bowl, whisk pumpkin, milk, sugar, eggs, salt, and spices until blended. Pour into pastry cups.
   3. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake an additional 25-30 minutes or until a knife inserted near centers comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are slightly browned.
   4. Cool 5 minutes. Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing.
   5. Serve or refrigerate within 2 hours.