Pumpkin Pie or Tarts

It's great to have guinea pigs friends who will test my baked goods. I, personally really really dislike Pumpkin Pie  but it's one of those things that Ben really likes. I didn't have the energy or time to make any for Thanksgiving this year. Yes, Thanksgiving is in October in Canada unlike the states where it's in November.
Yesterday, after a really busy long day I got busy making the filling for Pumpkin pie while I was talking with Ben. Yes, I made a mistake but it turned out that it wasn't a mistake. According to my guinea pigs friends and Ben they were amazing.  It was more of a preference of the recipe writer.

Pumpkin Tarts or Pie
2 eggs
398 ml (1/2 can of 796 ml) of Pure Pumpkin
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk
1 (9 in"/23 cm) unbaked home-made or frozen deep dish pie shell
OR
36 unbaked tart shells

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined. Blend in milk. Remember to prick the bottom of the pie shell. Pour filling in pie shell. Bake 425 degrees F (220 degrees C) 15 minutes. Reduce oven temperature to 350 degree F (180 degree C) and continue baking 30 to 35 minutes longer or until knife inserted in centre comes out clean. Cool Makes 1 pie.
Tarts
Pour 1 tbsp of pumpkin filling into each tart shell. Makes about 36 tarts. Bake 400 degree F for 20 minutes.