Mini Pumpkin Pie Tarts

You will need:

Topping - 1/4 cup flour, 1/4 cup firmly packed brown sugar, 1/4 cup finely chopped pecans and 2 tablespoons softened butter.

Crust - 3/4 cup softened butter, 6 oz softened cream cheese, 1 1/2 cup flour and 1/2 teaspoon cinnamon. 

Filling - 1 - 14 oz can sweetened condensed milk, 1 1/4 cup canned pumpkin, 1 egg  and 1 teaspoon pumpkin pie spice.

Topping - combine all topping ingredients in small bowl, mix with fork until mixture resembles crumbs.  Set aside.

Crust - combine your softened butter and cream cheese in medium bowl on medium until well mixed.  Add your flour and cinnamon and blend on medium until dough forms.  Place in fridge for about 5 minutes.

Filling - combine all ingredients in large bowl and whisk together until smooth.

You will have enough filling and topping for a double batch of the dough.

Make balls of your dough, about a tablespoon, and then press into mini muffin pan.  Make sure you press down and up the sides.

Fill each of your cups with about 1/2 tablespoon of your filling, make sure to not overflow the cups.

Sprinkle a small amount of your topping on each of your tarts.

Bake at 375 for 25-30 minutes.

Let rest on a wire rack for 5 minutes before removing from pan.  You can use a butter knife to help pop out your tarts.

Serve at room temperature or warm with or without a dollop of cool whip.  ENJOY!!