24 tart shells (or you can make your own using this recipe)
2 cups pureed pumpkin
1 can (14oz) sweetened condensed milk
2 large eggs
1 tsp vanilla
2/3 cup brown sugar
1/3 cup sour cream
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1. Preheat oven to 350F
2. Combine all ingredients in a large bowl. Mix well.
3. Use a ladle to scoop the mixture (it will be very runny) into each tart. Fill to the top.
4. Bake for about 24 minutes. Check often. You want golden brown crust edges. The middle should no longer jiggle (but a toothpick will not come out clean).
5. Cool and enjoy! Or freeze for use at a later time.