Pumpkin Pie Tarts

Thank you E.D.SMITH and Tenderflake

Here is a simple and yummy recipe for Pumpkin Pie Tarts. I know my house loved them. You need two boxes of tenderflake tart shells or you can get one box and freeze the other half or filling.

Take your tarts out of the freezer for 10 minutes so you can separate without breaking them.

Preheat 425F

3/4 cup granulated sugar

1 1/2 tsp pumpkin pie spice

1/2 tsp  salt

1 pkg of vanilla pudding mix (you don't make the pudding you just use the powder)

1 can pure pumpkin (about 1 3/4 cups)

1 can evaporated milk

2 eggs, beaten

Line your pan with the tarts and then in a mixing bowl mix sugar pumpkin pie spice salt and vanilla pudding mix. In another bowl mix pure pumpkin evaporated milk and eggs beaten one at a time. Add dry ingredients to wet then I used a 1/4 measuring cup and filled the tarts up.

This recipe will make 24 tarts but I only bought one box which is 12 tart shells so I freezed the other half so remember to buy two boxes or freeze the other half. 

Put them in the oven at 425F for 15 minutes then turn the oven down to 350F and bake for another 35-40 minutes. When knife in center comes out clean they are done. They'll puff up but then flatten back out when cooled. I add cool whip then served and they are good.. Enjoy..

Pumpkin Pound Cake with Caramel Frosting

Preheat 350F

1 (15-ounce) can pumpkin

3/4 cup sugar

3/4 cup packed dark brown sugar

1/2 cup butter, softened

4 large eggs

1 teaspoon vanilla 

3 cups flour

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sour milk ( To make I add almost a tbls of vinager to 3é4 cup of milk) 

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl. This step is so that the water in the pumpkin will soak up in the paper towel.

Place 3/4 cup sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup sour milk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For the icing recipe

Caramel Frosting
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1 1/2 cups powdered sugar

Combine brown sugar, butter and milk and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Cool to lukewarm, then gradually beat in the powdered sugar until frosting reaches spreading consistency. The more powdered sugar you add, the faster it will harden.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are very moist cookies almost like a cake I like them and so does the rest of my family.

Preheat 375F

Makes about 4 dozen

1/2 cup of softened margarine

1 1/4 cups packed brown sugar

2 eggs

1 tsp vanilla

1 cup canned pumpkin

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 cup chocolate chips

Cream margarine and sugar together well. Beat in eggs 1 at a timr. Add vanilla and pumpkin.

Stir remaining ingredients together and add. Mix well. Drop by tablespoonfuls onto greased pan. Bake in 375F oven for about 15 minutes or until lightly browned. Enjoy them...