Pumpkin Pie Tartlets

I just made the cutest little mini pumpkin pies the other day. They are just about as much fun to look at as they are to eat!

Crust:
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water

Combine the first 3 ingredients, and then add the water to desired consistency. The dough should be moist enough to roll out, but not so sticky that it is squished beneath the rolling pin. It takes practice to find that consistency. Refrigerate for at least 30 minutes to firm-up the dough.

The crust should then be cut into 3-4 inch circles (I used a tupperware bowl. cups work great too).

Then line either cupcake liners in a cupcake pan, or little tartlet pans (like you see in the picture below) with the dough circles. Make sure to grease well! Take a fork and jab the bottom of the crust a few times.

Filling:
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
1/2 tsp vanilla


Whisk ingredients together until smooth.

Fill with crusts with the pumpkin pie filling and bake for 30-45 minutes.

Cool the tartlets for at least 30 minutes before you attempt to remove them from the pans/cupcake liners. Ease them out slowly and top with whipped cream if desired.