Pumpkin Tartlets Recipe

• 1-1/2 Cups pumpkin puree
• 1-1/2 Cups half-and-half
• 3 Large eggs
• 1/4 Cup granulated sugar
• 1/2 Cup brown sugar
• 1 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/2 tsp Ground nutmeg
• Salt to taste
• 30 Mini phyllo or fillo shells, thawed
• 1/2 Cup whipping cream

• Butter a shallow 1 1/2-quart baking dish. Heat oven to 325 degree F
• Heat half-and-half over medium heat until it begins to simmer. Remove from heat and set aside.
• In a mixing bowl, beat eggs with the sugars, spices, and salt.
• Stir in pumpkin puree and half-and-half.
• Pour the pumpkin mixture into the prepared baking dish.
• Set dish in a larger shallow baking pan and set on oven rack near center of oven .
• Pour hot water into the larger pan to a depth of about 1 inch.
• Bake for about 45 to 55 minutes.
• Cool then spoon into the mini shells. Refrigerate until almost serving time.
• Whip cream with 1 tbsp of powdered sugar and spoon a dab onto each pumpkin mini tart, or use a decorating bag for a fancier look.
• Keep chilled until ready to serve. Arrange on trays and pass around as a dessert.
• Pumpkin Tartlets are ready.