Pecan Pumpkin Tartlets
1 package rolled refrigerated pie crusts (2 crusts) -- (15 ounce)
1 egg -- slightly beaten
1 cup canned pumpkin
2 tablespoons half-and-half or light cream or milk
1/3 cup sugar
1 1/2 teaspoons flour
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 375.
Let piecrust stand according to package directions.
Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles.
Reserve scraps for any tears that may need repaired.
In a medium bowl, stir together egg, pumpkin and half and half.
Stir in sugar, flour, lemon peel, spice, vanilla and salt.
Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup.
Place a pecan half on top of each tartlet.
Bake 25 minutes or until crust is browned and filling is set.
Cool on wire rack.
Store in an airtight container in the refrigerator within 2 hours of baking.