FILLING
1/2 c Milk 1/2 ts Salt
1/2 c Light cream 1/2 ts Ginger
2 Eggs 1/2 ts Cloves
1 1/2 c Pureed pumpkin 1/2 ts Allspice
2/3 c Brown sugar 1 ts Vanilla
1 ts Cinnamon 24 Unbaked tart shells
TOPPING
1 c Chopped pecans Whipped cream for garnish
2/3 c Brown sugar Pecan halves for garnish
3 tb Butter, melted
Place all filling ingredients in blender or food processor and
blend for 2 minutes. Pour into tart shells and bake at 425F for 15
minutes. Reduce heat to 275F and bake for 30 minutes more, or until a
toothpick inserted in the centre comes out clean. Let tarts cool.
For topping: Mix nuts and sugar. Stir in butter until mixture is
uniformly moist. Sprinkle over tarts. Broil about 5 inches from
heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
Yields
24 servings
