– 1 package (pack of 2) refrigerated pie crusts, thawed to room temperature – 1 c. pumpkin puree – 1 c. evaporated milk – 1 tsp. pumpkin pie spice – 1/2 c. granulated sugar – 1 egg – 1/2 tsp. salt Vanilla Bean Whipped Cream: – 1 1/2 c. heavy whipping cream, very cold – 3 Tbsp. powdered sugar – 1 tsp. vanilla – Caviar of 1 vanilla bean
In a mixing bowl, whisk together the pumpkin, milk, pumpkin pie spice, sugar, egg and salt. Pour this mixture into the prepared tart pans, filling at least 3/4 full. Top the tarts with the decorative pie crust leaves.