24 unbaked tart shells
½ cup milk
½ cup light cream
2 eggs
1½ cups pureed pumpkin
⅔ cups brown sugar; firmly packed
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon allspice
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
⅔ cups brown sugar; firmly packed
3 tablespoons unsalted butter; melted
Whipped cream for garnish
Pecan Valley Pecan Halves for garnish
1. Preheat oven to 425ºF.
2. Place milk, cream, eggs, pureed pumpkin, brown sugar, cinnamon, salt, ginger, cloves, allspice and vanilla in blender or food processor and blend for 2 minutes. Pour into tart shells
3. Bake in a preheated oven for 15 minutes.
4. Reduce heat to 275ºF.
5. Continue baking for 30 minutes more, or until a toothpick inserted in the center comes out clean. Let tarts cool.
6. For topping: mix nuts and granulated sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts.
7. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
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