KitchenMagician's Recipe

TARTS - CUSTARD - PUMPKIN STREUSEL

Category: Tarts

Makes 30 tarts.

6 T. butter
1 c. all-purpose flour
1 c. graham cracker crumbs
1 c brown sugar, packed
1/2 tsp. ground cinnamon
1/2 tsp. salt

2 c. brown sugar, packed
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. grated nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
4 eggs
2 14-oz. cans pumpkin puree
2 13-oz. cans evaporated milk

30 2 1/2-inch tarts shells, unbaked

Preheat oven to 425F.
Prepare Graham Streusel Topping. Melt butter in small saucepan on medium.
Add flour, graham cracker crumbs, brown sugar, cinnamon and salt. Stir well.
Sprinkle over pumpkin filling.
Prepare Filling. Combine brown sugar, cinnamon, ginger, nutmeg, cloves and salt in large bowl; add eggs and pumpkin.
Beat until smooth; add evaporated milk and stir until no white streaks remain.
Spoon into tart shells.
Bake on bottom rack at 425F for 10 minutes. Reduce heat to 350F. Bake for about 20 minutes until knife inserted in center comes out clean.
Knife may have some crumbs on it from the streusel topping.
Top will be puffed on sides and lower in center.
Let stand on wire rack until cooled completely.