PUMPKIN TART VS PIE RECIPES
PUMPKIN TARTS RECIPE - FOOD.COM
you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 8
Steps:
- pre-cook tart shells for 5-10 at 375 degrees, let cool for a few minutes. someday i need to try this using puff pastry pressed into muffin trays.
- while that's cooking dump everything else in the blender and mix on med for 1-2 min until well combined and frothy.
- pour liquid filling into tart shells.
- bake at 375 for about 30 min or until set but not dry.
Nutrition Facts : Calories 30, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 13.2, SodiumContent 7.9, CarbohydrateContent 5.8, FiberContent 0.1, SugarContent 5.1, ProteinContent 0.7
HOMEMADE FRESH PUMPKIN PIE RECIPE | ALLRECIPES
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Desserts Pies Pumpkin Pie Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, CarbohydrateContent 44.3 g, CholesterolContent 60.2 mg, FatContent 18 g, FiberContent 1.4 g, ProteinContent 7.4 g, SaturatedFatContent 5.9 g, SodiumContent 365.3 mg, SugarContent 25.6 g
More about "pumpkin tart vs pie recipes"
PUMPKIN TARTLETS RECIPE: HOW TO MAKE IT
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you’re done! — Jessie Oleson, Santa Fe, New Mexico
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 200 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 200 calories per serving
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
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PUMPKIN CUSTARD TART | LOVE AND OLIVE OIL
A little something different for Thanksgiving, this lightly spiced pumpkin custard tart is lighter and creamier than your typical pumpkin pie.
From loveandoliveoil.com
Total Time 8 hours
From loveandoliveoil.com
Total Time 8 hours
- For custard filling, combine milk, brown sugar, cinnamon, nutmeg and salt in a saucepan. Heat over medium heat until mixture starts to steam and just begins to bubble around the edges (do not let it fully boil).Meanwhile, in a medium heat-proof bowl, whisk cornstarch into cream until smooth. Whisk in pumpkin and egg yolks.Ladle 1/4 cup or so of hot milk mixture into cornstarch mixture, whisking vigorously. Continue to ladle 1/4 cup of hot liquid at a time into pumpkin egg mixture until about 1/3 of hot milk has been added and mixture is warm to the touch. Doing this will slowly temper the egg yolks up to temperature rather than cook them.Pour bowl with tempered yolks back into saucepan and whisk until smooth. Return to medium heat and cook, stirring regularly and scraping the bottom of the pan with a rubber spatula, until custard thickens to the consistency of latex paint and coats the back of the spatula. It should measure about 175 degrees on an instant read thermometer. If the custard starts to develop chunks, that means it’s too hot and the egg has begun to cook. It’s ok, just take it off the heat as it is more than done at this point.Strain custard through a fine mesh sieve to remove any bits of cooked egg. Press a layer of plastic wrap down onto the surface of the custard, then refrigerate until completely cooled, about 1 hour.For crust, combine flour, sugar and salt in a food processor and pulse once or twice to combine. Sprinkle over butter cubes, then pulse a few times until butter forms pea-sized chunks. Add egg yolk and 2 tablespoons milk and pulse until mixture starts to form a dough. Add more milk as needed until dough comes together in a ball.Turn out onto a lightly floured surface and knead into a ball. Roll out to 1/4-inch thick circle (approximately 11-12 inches in diameter to fit a 9-inch wide by 1 1/8-inch deep tart pan with a removable bottom.) Gently ease into tart pan, taking care not to stretch the dough. Trim 1/2 inch from the edge and fold edge under itself, making the side walls slightly thicker than the bottom. Press off excess so dough is flush with the top of the pan.Refrigerate crust for 30 minutes or freeze for 15 minutes.Preheat oven to 400 degrees F. Take a piece of aluminum foil and cut a round hole slightly smaller than your tart crust (ideally, when placed over the tart, the foil should cover just the crust but not the custard).Pour cooled filling into chilled crust so the custard comes within 1/4-inch of the top (any fuller and you won’t be able to move it to the oven, trust me!) Depending on the size of your tart pan you might have a little leftover.Place tart pan on a baking sheet and bake for 30 to 40 minutes (slightly longer if using a deeper pie pan) or until edges are set but center is still slightly jiggly.Gently place the foil shield on top of the tart to cover the crust (it shouldn’t touch the custard at all). Return to oven and turn on broiler to high.Broil for 3 to 5 minutes, watching it VERY CAREFULLY (seriously, don’t turn your back for a second) until top is bubbling and browned in spots.Remove from oven and place on a wire cooling rack; let cool to room temperature for about 1 hour, then cover lightly with plastic wrap or foil and refrigerate for at least 5 hours until fully set. Slice and serve at cool room temperature with a dollop of freshly whipped cream.
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