Harvest Pumpkin Tarts - cooking recipe

Ingredients

1 (14 ounce) can fat-free sweetened condensed milk (NOT evaporated milk) or (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 1/4 cups canned pumpkin (not pumpkin pie filling)
2 tablespoons brown sugar
1 egg
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
24 unbaked frozen mini tart shells (3 inch size)

Preparation

Preheat oven to 375\u00b0F.
Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
Cool and garnish as desired!