TOP CRUST:

4 c. flour
1 tsp. salt
3/4 c. sugar
1 c. Crisco

Blend and add milk to make soft dough until it looks and feels like pie crust. Divide dough into golf sized balls to be rolled into about 5-inch circles.

FILLING:

1 (#2 1/2) can pumpkin
1 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon

Blend the filling ingredients. Place filling on one half of the tart circles. Fold other half over and seal. A fork makes a pretty edge.

Bake on large cookie sheets at 375°F until light brown (about 20 minutes).

Tarts may be frozen.