Pumpkin Pie Tarts

There is a small minority of people in my family that favor pumpkin over apple pie. This year I decided to make both and ended up revising a pumpkin pie recipe into tarts as I only have one pie plate!

• 1 1/2 cups canned pumpkin
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 2 medium eggs, lightly beaten
• 6 oz evaporated milk
• 15-18 tart shells

1. Preheat oven to 425°
   
2. Combine first 9 ingredients in a large bowl, stir well.
   
3. Pour mixture into tart shells and place them on a large cookie sheet.
4. Bake at 425° for 15 minutes; reduce heat to 350°, and bake for 30-40 more minutes or until toothpick inserted into center comes out clean.
5. Store tarts in refrigerator. Serve with whip cream.