Reviewed: Mar. 10, 2012

Bland and found the baking time off as the bottom of the crusts were gummy. Not worth the effort to try and tweak for improvement. Thanks anyway.

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Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

Tweaked this recipe after reading reviews saying it lacked spice or was too milky. I used: 3/4tsp cinnamon, 1/2tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg. Used a 300ml (10oz) can of Eagle Brand Sweetened Condensed milk. 1 1/2 cups canned pumpkin puree. Kept egg & brown sugar the same and thawed some frozen unbaked 3" tart shells. I also baked them 5 mins longer (23 mins altogether) I gave 5 stars hoping people will check the reviews for the tweaks other reviewers made! Mmmm perfection!

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Reviewer:

Randa

Cooking Level: Intermediate

Home Town: Christina Lake, British Columbia, Canada

Reviewed: Oct. 27, 2011

We've been using this recipe for years. Started when my daughter was 7 and making this for her Brownie badge.

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Reviewer:

tpinca

Reviewed: Dec. 22, 2010

It was great. I love cinnamon so added more.

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Reviewer:

ann

Reviewed: Nov. 29, 2010

Very delish! I made a pumpkin spice whipped topping to go with.... a new favourite in my house.

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Reviewer:

tidem

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Cooking Level: Intermediate

Home Town: Prince Albert, Saskatchewan, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Oct. 14, 2010

These were awesome! I did make a few minor changes after reading others reviews! I doubled all the spices (almost tripled the cinnamon) and added ginger. I also only used a 10oz can of condensed milk and they came out fantastic!

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Reviewer:

ShayleeAnne

Home Town: Kelowna, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: May 11, 2010

I used this to make a mini tart. I doubled this recipe and then used 3 boxes of the ready made two crusts in a box. I used a small glass to cut the round shape to place in the mini muffin tins. I baked it for 15 min in mini muffin tins. It makes about 100 tarts.

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Reviewer:

Jess

Cooking Level: Intermediate

Living In: Ozark, Alabama, USA

Reviewed: Feb. 17, 2010

I made these a while ago for Thanksgiving and they were a big hit with everyone! Very easy to make and so yummy! I used keebler's mini graham cracker crusts and pumpkin pie spice instead. Will definitely make again.

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Reviewer:

Melisa

Living In: New York, New York, USA

Reviewed: Apr. 12, 2009

Excellent recipe!! I like it with double the cinnamon and garnish with whipped cream. Family favorite.

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Reviewer:

Jacquie

Reviewed: Oct. 15, 2008

I altered the recipe slightly, I used 1 3/4 cup of pumpkin, omitted the brown sugar and used 1 tsp cinnamon and 1/2 tsp pumpkin pie spice. I got 23 tarts from this, really good for a potluck, easy way to serve pumpkin pie to many people!

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