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Two Bite Pumpkin Pie

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“I found a similar recipe in a women's magazine but it called for 1 cup of pumpkin puree. I never know what I am supposed to do with the rest of the can! So I modified the recipe. They are cooking in my oven as I type and I do not want to lose the recipe.”
READY IN:
35mins
SERVES:
24
YIELD:
24 Tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place the frozen tart shells on two baking sheets. Place 1/2 tsp of skor bits in each tart shell. Place 1/2 tsp chocolate shavings in each shell.
  3. In a bowl combine remaining ingredients mix with whisk. Pour into each tart shell (they will be very full).
  4. Top each tart with a pecan half.
  5. Bake for twenty minutes switching the baking sheets halfway through.
  6. Keeps for a couple of days in a sealed container and also freezes well.

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