"Refrigerated pie pastry and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and youâ??re done! — Jessie Oleson, Santa Fe, New Mexico..."
INGREDIENTS
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1 package (15 ounces) refrigerated pie pastry
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1 can (15 ounces) solid-pack pumpkin
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1 can (12 ounces) evaporated milk
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3/4 cup sugar
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2 eggs
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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Miniature marshmallows, optional