Pumpkin Pie Custard Tarts

• 1 envelope unflavored gelatin
• 4 teaspoons cornstarch
• 3/4 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 15 ounces pumpkin puree Can -
• 12 ounces evaporated milk Can -
• 2 eggs beaten
• 1/2 cup sugar
• 2 crumbs Molasses Cookies
• 12 tart shells Graham Cracker

1. In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt.
2. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin.
3. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes.
4. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan.
5. Cook and stir over low heat for another 2 minutes. (Do not boil) Remove from heat and stir in the sugar.
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. Place into the fridge to chill for 6 - 24

unflavored gelatin, cornstarch, pumpkin pie spice, salt, cinnamon, pumpkin puree, milk, eggs, sugar, molasses, tart shells

Taken from www.yummly.com/recipe/Pumpkin-Pie-Custard-Tarts-1670732 (may not work)