Mini Pumpkin Tarts

These are just tiny pumpkin pies! Just cute bite-size treats, for when you know you've already indulged enough but can't pass them up. They're tiny....itty bitty....you can have one..just one.

Preheat oven to 375*

Tart:

1 c flour

1 stick of softened butter

1 (3oz) pkg cream cheese

Mix all ingredients together and chill in refrigerator for about an 1 hour. Take your dough out and roll into tiny balls. Using a mini muffin tin, press one ball into each muffin tin. Press dough into bottom and up the sides evenly (you don't want a thick crust). I used paper liners for quick clean up.

 Filling:

1 (14oz) can condensed milk

1 1/4 c canned pumpkin puree

2 Tbsp brn sugar

1 egg

1/4 tsp cinnamon

1/4 tsp nutmeg

24 (3") tart shells (can make the above or buy them pre-made)

Whisk condensed milk, pumpkin, brown sugar, egg, cinnamon and nutmeg until smooth. Pour evenly into tart shells. Bake about 18-24 minutes until center is set and pastry is golden. Dollop a big heaping spoon of whipping cream (or Cool Whip) on top. Store leftovers in refrigerators.

Enjoy!
You know we always save room for dessert!