Pumpkin Pie Tartlets
- 1 cup milk
- 1 cup canned Pure Pumpkin
- 1 Tbsp flour
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 egg
- 1/4 tsp salt
- 1 1/4 cups sugar
- (1) 15oz. pkg pie crust dough
Preheat oven to 350°F. Place Silform Tartlet Tray on Perforated Baking Sheet.
Roll dough out onto Roul’Pat. Cut 20 circles with round dough cutter, large enough for the dough to reach the top of the well when pressed in with the shaper. Fill all wells and press in with shaper.
In a large bowl, combine milk, pumpkin, flour, spices, egg, salt, and sugar. Mix until smooth with
a whisk or mixer. Pour filling into pie shells. Bake for 30 minutes.