Pumpkin Pecan Tarts

• 1/2 cup milk
• 1/2 cup light cream (half&half)
• 2 large eggs
• 1 1/2 cups pumpkin puree (canned)
• 23 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1 teaspoon vanilla extract
• 24 each tart shells unbaked
• 1 cup pecans chopped
• 23 cup brown sugar
• 3 tablespoons butter melted
• 1 x whipped cream for garnish
• 1 x pecan halves for garnish

1. Place all filling ingredients in blender or food processor and blend for 2 minutes.
2. Pour into tart shells and bake at 425F for 15 minutes.
3. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean.
4. Let tarts cool.
5. For topping: Mix nuts and sugar.
6. Stir in butter until mixture is uniformly moist.
7. Sprinkle over tarts.
8. Broil about 5 inches from heat for 1 to 2 minutes.
9. Serve with whipped cream and pecan halves.

milk, light cream, eggs, pumpkin puree, brown sugar, cinnamon, salt, ginger, cloves, allspice, vanilla, tart shells unbaked, pecans, brown sugar, butter, whipped cream, pecan

Taken from recipeland.com/recipe/v/pumpkin-pecan-tarts-34131 (may not work)