Another delicious holiday recipe that I recently discovered online...the easiest pumpkin pie you will ever make!
Here's what you will need...
1 (14 ounce) can pumpkin puree
1 (14 ounce) can Eagle Brand sweetened condensed milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
20-30 mini unbaked (ready-made) tart crusts
1/4 sugar (OPTIONAL - see note)
Preheat oven to 425F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. *NOTE: this recipe, though delicious, is NOT very sweet, so if you like, you can add about 1/4 cup sugar at this point - but I didn't add it and they were still yummy!
Pour into tart shells, filling them almost to the top.
*TIP: Use a measuring cup to pour the batter, it's much easier!
Bake 30 min at 350F, or until a knife inserted into filling comes out clean. ***KEY POINT HERE: COOL the pies before serving. The first time I did this, I couldn't wait for the pies to cool, so when I topped with whipping cream, it immediately melted! It was a mess. Also, they tasted like raw pumpkin! If you cool the pies for a few hours, or better yet, overnight, this will not happen.
Garnish with whipping cream and ground cinnamon. Enjoy!
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