Wednesday, October 6, 2021

Pumpkin Tarts

 These little tarts are easy and 
fast to make, and so tasty. 

1 cup pumpkin puree
3/4 cup sugar
3/4 cup milk, (I used
almond milk)
2 eggs
1 tsp cinnamon
1/4 tsp nutmeg
18-20 tart shells
 (or one pie shell)

Preheat oven to 375deg. F

Put everything 
in the blender and blend on 
medium for 1-2 minutes until 
well combined and frothy.
Pour into tart shells. 

375 deg. F.
Cook for 30 minutes or until set. 

Thanks for your visit 💛

Sunday, October 3, 2021

Maple Pumpkin Pie

Maple syrup adds a special
flavour to enhance the taste
of this Autumn Pumpkin Pie. 
A change from the traditional pumpkin pie.


2 large eggs
15 ounces pumpkin puree
(I used store bought pumpkin for this pie)
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
A pinch of salt.

Dough for a single-crust pie
one 9 inch pie.

Preheat oven to 425 deg. F

In a large bowl combine the
 first 8 ingredients, beat until smooth.
Pour into prepared pie-crust. 

Bake for 15 minutes. 
Reduce heat to 350 deg. F . 
Bake 45-50 minutes longer or
 until crust is golden brown and top of pie is set. 
Cool on a wire rack for 1 hour.
Refrigerate overnight or until set.

Maple  whipping cream:
1 cup whipping cream
2 tbsp confectioner's sugar (icing sugar)
1 tbsp maple syrup
1/2 tsp pumpkin pie spice

In a small bowl, beat the cream, 
confectioners sugar (icing sugar), 
syrup and pumpkin pie spice until
 stiff peaks form. 
Pipe or dollop onto pie.

To view a previous blog on this Pumpkin Pie, 
made with Sweetened Condensed Milk, 
 click here.

To view another blog on a Classic Pumpkin Pie,
made with Carnation Milk, (Evaporated Milk),
click here.


Thanks for your visit.