1 roll STORE BOUGHT PIE CRUST
½ cup HEAVY CREAM
1 teaspoon PUMPKIN PIE SPICE
1 cup PUMPKIN PUREE
¾ cup BROWN SUGAR
Roll out the pie crust onto a lightly floured surface and cut four 6 inch circles out of the dough. Prick each tart and cut excess from edges.
In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, egg, and pumpkin pie spice.
Divide the mixture between the four tart pans.
Optional: Decorate with scrap pie dough. Bake at 350 degrees for 30 minutes.