Mini Pumpkin Tartlets with Homemade Cinnamon Whipped Cream
INGREDIENTS
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Filling:
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7 oz of canned pumpkin (I used half of a 15 oz can)
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1/4 cup of evaporated milk
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1 egg
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1/4 cup of brown sugar
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1/4 cup of white sugar
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1/2 tsp cinnamon
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1/8 tsp ginger
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1/8 tsp ground cloves
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1/8 tsp nutmeg
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Walnut Topping:
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2 tbsp walnuts
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2 tbsp brown sugar
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1 tbsp cold butter, diced
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Cinnamon Whipped Cream:
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1 cup of heavy whipping cream
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Powdered sugar to taste
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1/2 tsp vanilla extract
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1/4 tsp ground cinnamon
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2 pre-made pie crusts
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