Pumpkin Tartlets

Directions

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.
• In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°.
• Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes.
• Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.