Mini tartas de calabaza

Ingredientes

• 1 Cup pumpkin puree (not pumpkin pie filling)
• 2 Teaspoons ground cinnamon
• 2 pie crusts (9-inch)
• 1 Teaspoon vanilla extract
• 3/4 Cup evaporated milk
• 1 egg (large)
• 1/4 Teaspoon salt
• nonstick cooking spray (as needed)

Preparación

1. 1

   Preheat the oven to 400°F.

2. 2

   Spray a nonstick standard-sized muffin pan with nonstick.

3. 3

   cut: On a lightly floured surface, roll out the pie crusts out to 1/8-inch thick. Cut out 18 circles of 3½ inches and arrange each one in the muffin pan.

4. 4

   press: Carefully press the dough around the sides. Refrigerate while you make the filling.

5. 5

   combine: In a large bowl, combine the pumpkin puree, cinnamon, egg, evaporated milk, salt, brown sugar, and vanilla extract. Mix until smooth and well combined.

6. 6

   add: Take the pie crusts out of the refrigerator and divide the pumpkin filling between them.

7. 7

   Bake for 16 to 20 minutes or until the crust is golden brown and the pie tops are set.

8. 8

   cool: Take them out of the oven and cool for 1 hour. Next wrap the pan in plastic wrap, and refrigerate the pies for at least 3 hours.

9. 9

   remove: Take them out of the refrigerator and gently remove the pies from the pan.

10. 10

    Serve with your desired toppings.