A Bite Size Piece of Heaven...All your favorite fall flavors in a Mini Pumpkin Tart. Perfect to make for Thanksgiving. 

Ingredients:

• 1/3 Cup Sugar
• 1Teaspoon Cinnamon
• 1/8 Teaspoon Nutmeg 
• 1/4 Teaspoon Salt
• 1 Banana
• 7.5 oz Pumpkin Puree (or Sweet Potato)
• 1 Teaspoon Vanilla Extract
• 6 oz Condensed Milk
• Frozen Pie Crust Tarts
• Cool Whip (or Ice Cream), For Serving
• Chopped Pecans, for Topping
• Caramel or Chocolate Sauce, To Drizzle on Top

Instructions:

Note: Grease the Muffin Pans very well. You can also use cupcake liners to make them easier to remove.

1. Preheat your oven o 350ºF. 
2. Mix Sugar, Cinnamon, Nutmeg and Salt together in a bowl. 
3. Add Banana, Pumpkin Puree and Vanilla extract into the mixing bowl. Stir well. 
4. Gradually pour the Evaporated Milk into the mixing bowl, while constantly stirring.
5. Bake the Mini Pie Crust Tarts for 5 Minutes. Allow to cool. 
6. Add filling to each of the Tarts. 
7. Bake in the oven for about 35 - 40 minutes, checking until the crust has turned a golden brown.
8. Once cooled, carefully use a fork or knife to pry the pies out of the tin. 
9. Top off with Chopped Pecans, a dollop of Cool Whip and a drizzle of Caramel Sauce. 
10. Serve and Enjoy!