It’s Thanksgiving tomorrow. My daughter drew a picture and wrote a list at school about what she is thankful for. She made a long list, but the one I like the most was “I am thankful for my hilarious brother!” For myself, I am most thankful for having two lovely kids….they make me laugh, cry….they give me the energy to keep going but they also burn me out……Hope everyone have a good Thanksgiving!
This is actually my first time making pumpkin pie.  I wasn’t sure how it would turn out.  So I decided to make a mini version to experiment.  And I have some tart shells left in the freezer, so it’s a perfect time to use them up! I prefer a sweeter and milder taste, so I didn’t use too much spices.  But you can adjust the amount to your own taste.

Makes about 24 tarts

• 1+1/2 cup pumpkin puree, preferably homemade (420 g)
• 2 eggs
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch of nutmeg
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 3/4 cup whipping cream
• 1 teaspoon pure vanilla extract
• 24 store-bought small tart shells

1. Preheat oven to 350ºF
2. Whisk pumpkin and eggs
3. Add brown sugar, spices, salt and cornstarch, mix until blended
4. Add whipping cream and vanilla, mix well
5. Pour into tart shells and bake for about 25 – 30 minutes 
6. Top with whipped cream when cooled