Sort ingredients
hollay
QR Code
Listen
Pdf
In a large bowl, beat the eggs with a whisk
Add the remaining ingredients and blend until mixed
Spread out the tart shells onto a cookie sheet, you might need two
Using a ¼ measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than ¼ cup, so it's a good way to keep them even and ensure you have enough filling for the shells
Bake at 375F for about 30 minutes or until crust starts to golden
Let cool and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.