Ingredients
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3⁄4 cup (170 g) packed Brown Sugar
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1 tablespoon (6 g) Pumpkin
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1⁄4 teaspoon (1.5 g) Salt
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1⁄4 cup (32 g) Cornstarch
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1 can (15 ounce, or 427-g) can Pumpkin
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1 cup (235 ml) Rice Milk
Directions
Steps
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1
Done
|
Preheat oven to 350°F (180°C, or gas mark 4). |
|
2
Done
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In a large bowl mix together all ingredients until smooth. Spoon into unbaked tartlet shells (see recipe on page 146). Bake for 40 minutes. |
