No-Bake Pumpkin Tarts
|Canned pumpkin/2 cups mashed cooked pumpkin||16 Ounce|
|Canned evaporated milk||12 Ounce|
|Egg custard mix||3 Ounce|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Pumpkin pie spice||1 1⁄4 Teaspoon|
|Graham cracker crumb tart shells||12|
Combine first 6 ingredients in a saucepan, mix well.
Cook over medium-high heat, stirring constantly, until mixture boils.
Remove from heat, cover with waxed paper, and cool slightly.
Spoon into tart shells.
Chill until set.
Garnish with whipped cream and pecan halves, if desired.