Description
Tiny perfect pumpkin tarts. A wonderful addition to your dainty tray.you will always find room for one of theses mini pumkin pies. An old favorite recipe.
Ingredients
- Frozen Mini Tart Shells
- Skor Candy Bars
- Pumpkin Puree
- Brown Sugar
- Whipping Cream
- Eggs
- Vanilla
- Pumpkin Pie Spice
- Pecan Halves
Instructions
- Arrange oven racks in top and bottom thirds of oven
- Preheat oven to 375f
- Place tart shells on 2 large baking sheet leaving a bit of space between them
- Thaw at room temperature for 10 minutes
- Meanwhile finely chop skor bars and place a teaspoon into each shell
- In medium bowl, whisk pumpkin with sugar, eggs, vanilla and pie spice until blended
- Fill shells nearly to the top and place a peacan half on each
- Bake sheets on separate racks
- Rotate baking sheets between racks after 10 minutes
- Then continue baking until filling is set about 10 minutes more
- Serve warm or cool
- If making ahead store in an airtight container in the fridge
- They will keep well for 2 days or freeze up to 3 months
- Also delicious served with ice cream