| • | Butter a shallow 1 1/2-quart baking dish. Heat oven to 325 degree F
|
| • | Heat half-and-half all over normal heat up until it begins to simmer. Remove from heat up and set up aside.
|
| • | In a mixing bowl, beat egg with the sugars, spices, and salt.
|
| • | Stir in pumpkin puree and half-and-half.
|
| • | Pour the pumpkin mixture into the cooked baking dish.
|
| • | Set dish in a larger shallow baking cooking pan and set up on oven rack about center of oven .
|
| • | Pour red-hot water into the larger cooking pan to a depth of about 1 inch.
|
| • | Bake for about 45 to 55 minutes.
|
| • | Cool then tablespoon into the mini shells. Refrigerate until almost serving up time.
|
| • | Whip cream with 1 tbsp of powdered sugar and tablespoon a dab onto each pumpkin mini tart, or utilize a dressing bag for a fancier look.
|
| • | Keep chilled until ready to serve. Arrange on trays and pass about as a dessert.
|
| • | Pumpkin Tartlets are ready.
|
