Ingredients
- 1 1/2 cups canned pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon nutmeg
- 1/4 to 1/2 teaspoon cloves
- 1 to 1 1/4 teaspoons cinnamon
- 1/2 to 1 teaspoon ginger
- 3 slightly beaten eggs
- 1 1/4 cups milk
- 1 6-oz. can (2/3 cup) evaporated milk
- 1 recipe Plain Pastry for Tarts
Preparation
Step 1
Thoroughly combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into 8 unbaked 3 1/2 inch tart shells (have edges crimped high). Wrap and freeze for later use or bake in oven (400 degrees) 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Plain Pastry for Tarts:
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 to 8 tablespoons cold water
Sift together flour and salt, cut in shortening with pastry blender or blending fork till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture. Gently toss with fork. Push to side of bowl. Sprinkle next tablespoon of water over dry part. Mix lightly; push to moistened part at side. Repeat till all of dough is moistened. Form into a ball. Divide dough into quarters, and then divide each quarter in half. Shape into balls. Flatten each ball slightly and roll 1/8 inch thick on lightly floured surface. Fit into tart pans. Crimp edges high. Makes pastry for 8, 3 1/2 inch tart shells.