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Decadently rich, thin slices of these little tarts are all that you need, with flavored whipped cream or ice cream, of course.
For the tarts:
- Two 10-inch homemade pie crusts
- 3 large eggs
- One 15-ounce can pumpkin purée
- ½ cup sugar
- ¼ cup firmly packed dark brown sugar
- ½ cup dark corn syrup
- 2 tablespoons butter, melted
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 cup pecans, coarsely chopped
For the topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon or dark rum
- Six 3-inch mini tart pans
For the tarts:
Preheat the oven to 350 degrees.
Roll the pie dough into six 4-inch circles and line the mini tart pans; crimp the edges. Place pans on baking sheets for ease in removing tarts from oven.
In a medium bowl, beat the eggs, pumpkin purée, sugars, corn syrup, butter, flour, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour the mixture into the prepared pie crusts. Sprinkle the pecans over top. Bake on the middle rack of the oven for 35-40 minutes until the center is set. Cool for at least 1 hour before slicing; refrigerate until ready to serve.
For the topping:
Beat the cream with powdered sugar, vanilla extract, and bourbon or rum until stiff peaks form.* Chill until ready to serve.
Pumpkin Pecan Tarts
Place all filling ingredients in blender or food processor and blend for 2 minutes.
Pour into tart shells and bake at 425F for 15 minutes.
Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean.
For topping: Mix nuts and sugar.
Stir in butter until mixture is uniformly moist.
Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves.
- ¾ cup pecan halves
- ¾ cup rolled oats
- ¾ cup whole wheat pastry flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ¼ cup vegetable oil
- 3 tablespoons real maple syrup
- 1 cup soy milk
- ¼ cup arrowroot powder
- 1 (15 ounce) can pumpkin puree
- ½ cup real maple syrup
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Cranberry Pecan Pumpkin Tart
This year our Thanksgiving was pretty laid back.
We stayed home, just the four of us.
So even though I enjoy cooking for a crowd, it was nice to not have any of that pressure.
And because of that, I decided to take a few liberties with a couple of recipes.
The kitchen was just a little quieter, definitely less crowded, and a bit more relaxed.
With the kids and Eric busy decorating the Christmas Tree and breaking out the decor for the next holiday to come around, I decided to experiment a bit.
I took my very favorite Pumpkin Pie with Caramel Pecan Topping and switched it up a bit.
At first I was just going to bake it as a tart instead of pie, but at the last minute I decided to add some fresh cranberries to the topping.
I increased the cinnamon and a couple other spices and added some cardamom too.
I like this pie (or tart) even better than before, which I didn&rsquot think was possible.
Eric and I both agreed that not only is this version even tastier, but it&rsquos also beautifully festive.
As trite as it may sound, this tart was, in a word, perfection.
It barely lasted a full 24 hours in our home.
And nothing stopped me from eating a slice for breakfast the next day.
Served with a dollop of vanilla cinnamon whipped cream, I don&rsquot know how it could get any better.
It&rsquos simple to make the vanilla cinnamon whipped cream: I just made whipped cream like usual, adding some vanilla extract and a few dashes of cinnamon.
Just because Thanksgiving is over doesn&rsquot mean baking with pumpkin has to be over too!
This is certainly a pie I wouldn&rsquot mind having another slice of before winter is over&hellipand we have a ways before that happens.
What pumpkin recipes will you still be making even though Thanksgiving is over?
Do you have year-round favorites?
Don&rsquot forget to head over to the Recipe Exchange: Chocolate Gingerbread post to vote for your favorite chocolate recipe. Didn&rsquot get to submit a chocolate recipe last week? This Wednesday&rsquos theme is also chocolate!
Looking for more Pumpkin Recipes?
Be sure to check out these 25 Pumpkin Recipes to Try this Fall &ndash So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I&rsquove just shared my favorite Pumpkin Recipes for you to try this fall.
- All-purpose flour, for work surface
- Flaky Pie Dough for Pumpkin Pecan-Praline Pie
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup Muscovado light or dark-brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound Pumpkin Puree for Pumpkin Pecan-Praline Pie
- 1 cup heavy cream
On a lightly floured work surface, roll out half of the dough to 1/8-inch thick. Using a 1-inch tear-shaped cookie cutter, cut out 50 tear-shaped pieces of dough. Starting with the pointed end, roll each piece of dough three-quarters of the way toward the fat end of the tear, forming a curl. Transfer curls to a baking sheet refrigerate 30 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll out remaining dough into an 11-inch round. With a dry pastry brush, brush off any excess flour fit dough into a 9-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate.
Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Top with a 9-inch metal pie tin. Bake for 10 minutes. Transfer to a wire rack. Remove parchment paper and weights let cool.
Beat 1 egg in a small bowl. Brush the edge of the pie crust with egg. Starting with 1 dough curl, place the flat bottom on the egg-washed rim, with the curl perpendicular to the edge of the pie plate. Working in the same direction, continue placing curls next to one another until the rim of the pie shell is completely covered with curls. Transfer pie shell to refrigerator let chill 1 hour. Brush curls with remaining beaten egg.
In a large bowl, mix together both sugars, salt, cinnamon, ginger, nutmeg, and cloves. Add pumpkin puree and stir well to combine. Whisk in remaining 3 eggs and cream.
Pour pumpkin mixture into prepared pie shell. Transfer to a 375 degree oven and bake until filling is just set, about 40 minutes. Let pie cool completely on a wire rack. Sprinkle pie with praline topping just before serving.
- 1 ½ cups pecans, toasted
- 1 ½ cups oat flour (see Tip)
- ⅓ cup melted unsalted butter
- 3 tablespoons pure maple syrup
- ½ teaspoon fine sea salt
- 1 15-ounce can pumpkin puree
- 2 large eggs
- ¾ cup low-fat plain Greek yogurt
- ⅔ cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ cup heavy cream
- ⅓ cup mascarpone cheese
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
To prepare crust: Preheat oven to 350 degrees F. Coat a 10-inch tart pan with removable bottom with cooking spray.
Process pecans in a food processor until finely ground. Add oat flour, butter, maple syrup and salt pulse until just combined. Transfer to the prepared pan and firmly press into the bottom and up the sides.
Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.
To prepare filling: Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, 1 teaspoon vanilla and salt in a food processor or blender. Place the crust on a baking sheet and spread the filling evenly to the edges.
Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), about 35 minutes. Let cool on a wire rack to room temperature. Loosely cover and refrigerate until chilled, 2 to 3 hours.
To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.
Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.
Editor's note: After reader feedback and retesting this recipe, we have reduced the amount of pumpkin spice called for in this recipe from 2 tablespoons to 2 teaspoons.
To make ahead: Loosely cover and refrigerate the tart for up to 1 day make whipped cream just before serving.
Tip: Oat flour is made from finely milled whole oats. Try it in place of a portion of other flour in pancakes or muffins. Look for it with other whole-grain or gluten-free flours. To make your own, grind oats in a blender or food processor until they're the texture of flour.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool. For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves. Source: The Harrowsmith Cookbook, Volume Three --
-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagaras Medical Host 905-937-1907 (1:247/101) ======================================================= =================== BBS: DomTech OS/2 Date: 12-05-93 (15:11) Number: 232 From: HELEN FLEISCHER Refer#: NONE To: EARL SHELSBY Recvd: NO Subj: Re: Brown eggs vs. white Conf: (6) Cooking
For the filling
- 1 cup pure pumpkin purée
- 1/2 cup pure maple syrup (preferably grade B)
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- Pinch of ground cloves
- Pinch of table salt
- 1 large egg
- 1/2 tsp. pure vanilla extract
For the crusts
For the toasted pecan streusel
- 1/2 cup (2 oz.) toasted pecans, chopped
- 2 Tbs. firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
Mini Pumpkin & Pecan Tarts with Maple & Bourbon Syrup
Serve with ice cream and extra syrup for a decadent dessert.
- Pre-heat oven to 180°.
- Whisk together the mashed pumpkin, spices, brown sugar and eggs until well combined. Arrange tartlet shells on a lined baking tray and spoon in the pumpkin filling (don't overfill).
- Bake for 10-15 minutes, or until the pastry begins to colour, and filling has just set.
- Meanwhile, simmer the bourbon and maple syrup for a few minutes, reducing slightly to make a sticky glaze. Drizzle the hot tarts with the maple and bourbon syrup.
WILD TURKEY LONGBRANCH
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How to Make Ahead + Freeze Praline Pumpkin Pie
Pecan praline pumpkin pie is perfect for entertaining because (conveniently!) it needs to cool completely before serving. I always make pumpkin pie the day ahead of time, let it cool, cover it with aluminum foil, and refrigerate overnight. You can bring to room temperature before serving or serve cold.
Freezing: You can also freeze the baked and cooled pie. If freezing, I recommend baking your pie in a disposable aluminum pie dish because its thin weight will help prevent ice crystals from forming on your pie. Cool the baked pie completely, then wrap the whole thing– pan included– in plastic wrap or Press & Seal, followed by a layer of aluminum foil. This is how to freeze cakes, too. Freeze for up to 3 months, then keep pie in the wrapping and thaw in the refrigerator before topping with whipped cream and serving.
- You can also freeze the semi-baked pie before adding the praline topping. To maintain the praline topping’s crisp texture, this is what I recommend. Follow the recipe below through step 7, cool the pie, follow the freezing and thawing instructions above, then bring the pie to room temperature. Continue with step 8 in the recipe below. This way your praline topping is fresh!
I honestly don’t know which is the best: the crunchy sweet/salty topping, the creamy pumpkin filling, or the flaky pie crust. But who has to pick favorites? LET’S EAT IT ALL.