My 2 Second Shelf Life

Pumpkin Tarts

You need:

Preheat oven to 375F
1 16oz can of Pumpkin (yeah I was lazy..what of it?)
2 boxes of prepared tart shells (I'm not making hand done pastry for a fundraiser)
3 eggs (separated)
1 cup of condensed milk
1 cup of sugar
1/4 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1 tsp (Mr. Goudas Mixed Essence)

Mix all ingredients together except for the egg whites.

Whip egg white into stiff peaks.

Fold in to other bowl

Bake until pastry edges are golden.

**this recipe is much better (in my opinion) by substituting the pumpkin with 1 large, cooked and mashed sweet potato. It's great with some whipped cream. Since you have the mixer out anyway, some 18% whipped at high speed adding sugar to taste goes really well. I would have done sweet potato pie...but seeing as it's October, it was a freakin' Pumpkinfest.

Thank you to the reader who nominated me for a Diarist Award for my September 25th post about my Grandfather. I really appreciate it.