Monday, October 1, 2012

Pumpkin Tarts

Thanksgiving is on it's way :) My favorite... is the pumpkin pie...
and the whip cream. Mashed potatoes and gravy are pretty good too. 
You can of course use canned pumpkin... but we typically start a hurricane in the kitchen, and use fresh pumpkin. I medium sized one, will make about 6 to 7 dozen tarts. Quarter the pumpkin, clean out the inside, soften in microwave, blend through processor or blender, and then strain it with cheesecloth to get out excess water.
In a bowl, mix together :
1 1/2 cups pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1 tsp ginger
1 cup evaporated milk
2 eggs, beaten
Whisk together until well combined :)
Fill tart shells (about 1 heaping tbsp of filling)
Bake for 8 minutes at 450, and then reduce to 350 and bake
another 20 - 25 minutes.
Let cool, LOAD with cool whip, and Enjoy :)

1 comment:

  1. Sherman, you are too cool for words.I adore you, and your pumpkin tarts too.