Ingredients
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1 (15 ounce) package rolled refrigerated pie crusts (2 crusts)
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1 cup canned pumpkin
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2 tablespoons light cream or 2 tablespoons milk
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1/3 cup sugar
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1 1/2 teaspoons flour
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1/2 teaspoon finely shredded lemon peel
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1/2 teaspoon pumpkin pie spice
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1/2 teaspoon vanilla
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1/8 teaspoon salt
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pecan halves
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1 egg, slightly beaten
Instructions
- Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside.
- In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet.
- Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.