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 đź’›

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.
Baked a day ahead, then
sets in the refrigerator overnight. 

Preheat Oven to 425deg.F


2 large eggs
15 ounces pumpkin puree
(I used store bought pumpkin with
 no spices added, 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
 all the ingredients above,
 beat until smooth.

Pour into prepared pie-crust. 

Place in the oven on a cookie sheet
to prevents spills in the oven.

Bake for 15 minutes. 
Reduce heat to 350 deg. F . 
Bake 60-70 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.