Pumpkin Tarts with Salted Caramel Nuts
 
Makes 12 (3-inch) tarts
Ingredients
  • 1 (15-ounce) can pumpkin
  • ¾ cup firmly packed brown sugar
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 2 large eggs
  • 1 (12-ounce) can evaporated milk
  • 1 (14.1-ounce) box refrigerated piecrusts
  • Salted Caramel Mixed Nuts (recipe follows)
Instructions
  1. Preheat oven to 350º.
  2. In a large bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, salt, cloves, and allspice. Add eggs and evaporated milk, whisking until mixture is smooth.
  3. On a lightly floured surface, unroll piecrusts. Roll dough into 2 (12-inch) circles. Using a 3½-inch round cutter, cut dough and press into bottoms and up sides of 12 (3-inch) round tart pans. Spoon pumpkin mixture into dough. Bake until centers are set, 25 to 35 minutes. Let cool completely on wire racks. Cover and refrigerate for at least 4 hours and up to 2 days. Spoon Salted Caramel Mixed Nuts over tarts before serving.
Recipe by Victoria at https://victoriamag.com/2-pumpkin-tarts-with-salted-caramel-nuts-recipe/