Pumpkin Pie Custard Tarts

1. 1

   In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt.

2. 2

   Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin.

3. 3

   Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes.

4. 4

   Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan.

5. 5

   Cook and stir over low heat for another 2 minutes. (Do not boil) Remove from heat and stir in the sugar.

6. 6

   Place 1 1/2 tsp. of the cookie crumbs into the bottom of each tart shell then fill the shells with the custard.

7. 7

   Place into the fridge to chill for 6 - 24

* Per serving · 4 servings · Values may vary.

No additional tips available.