Serves: 12
Total Calories: 132
1. Place crusts on baking sheets. Brush bottoms and sides of crusts with 1 egg yolk. Bake at 375°F for 5 minutes.
2. In large mixing bowl lightly beat 1 egg. Whisk in pumpkin, sweetened condensed milk, brown sugar, cinnamon and nutmeg.
3. Spoon pumpkin mixture into crusts. Bake on baking sheet at 375°F for 22 to 25 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour.
4. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
This Harvest Pumpkin Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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