Thursday, October 16, 2014

Pumpkin Pie Tarts

I know, it's 4:30 and I am just posting! It's been a crazy week! Anyways, I promised you the Pumpkin Pie tarts recipe from scratch, so here it is: 

The tarts were not from scratch, they were frozen and lesson learned - you use them frozen, don't bake them first like the box says! 

So after we made puréed pumpkin for Noah, we had half of a pie pumpkin left over, so M actually sent me to Pinterest to find a recipe. Do you think we could find one we liked? No. So we improvised and came up with our own recipe!! 

Here it is: 

Pumpkin Pie Tart Filling

2 cups of puréed pumpkin
3 tablespoons of pumpkin pie spice
2 eggs
1 cup of brown sugar
1/2 a teaspoon of salt
1 teaspoon of vanilla
1 can of thick cream

Mix all of the above all together until smooth.

Pour into pie tarts 

Bake at 425 for 15 minutes, then reduce heat to 350 for 35-40 minutes or until you insert a knife in the filling and it comes out clean! 

Serve with whipped cream or plain!! 

This made 33 tarts! 

These were a huge hit everywhere we took them!! Not bad for our first attempt!! 

We had some baked shells left over from the raspberry tarts that we put pumpkin in, but the shells them overcooked. We didn't take them with us! So as mentioned above - use frozen tart shells. 

Hope you enjoy!! 

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