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Pumpkin tarts

2 eggs
5 oz brown sugar
14 oz pumpkin puree
1 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
Dash of ground cloves
Dash of ground allspice
Dash of salt
10oz evaporated milk

Mix eggs and sugar until combined.
Mix in pumpkin puree and all of the spices including salt.
Mix in evaporated milk until combined and smooth.
Pour mixture into pre baked tart or pie shell.
Bake at 300 degrees until set.
Allow the tart to cool, then let the kids decorate them will an assortment of candies to create spooky Halloween faces.


Pumpkin cookies

Ingredients
¼ cup butter, room temperature
¼ cup granulated sugar
¼ cup molasses
1 egg
½ cup pumpkin puree
1 cup all purpose flour
1 tsp cinnamon
Pinch of nutmeg
¼ cup milk
Sifted confectioners sugar for dusting
2 cups all purpose flour

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.
Roll into a ball and refrigerate for 4 hours or overnight. Roll about ¾” thick and cut into desired shapes. Use cookie cutters in the shape of pumpkins and bats. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.