- 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 pieces
- ⅔ cups brown sugar; firmly packed
- 3 tablespoons unsalted butter; melted
- Whipped cream for garnish
- Pecan halves for garnish
- Preheat oven to 425ºF.
- 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
- Bake in a preheated oven for 15 minutes.
- Reduce heat to 275ºF.
- Continue baking for 30 minutes more, or until a toothpick inserted in the center comes out clean. Let tarts cool.
- For topping: mix nuts and granulated sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts.
- Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
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