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Friday, September 21, 2012

Apple-Butter Pumpkin Pastries

Apple-Butter Pumpkin Pastries
This time I made cream cheese pastry tartlet shells and topped with whipped cream to which I added a couple of tablespoons of marshmallow cream as I was beating it and sprinkled with a little cinammon. Remember they say we eat with our eyes first.  It is just as good baked as a pie and sliced but I like individual desserts when placing on a serve-yourself buffet.
1 cup canned pumpkin puree
1 cup apple butter
1/2 cup dark brown sugar
1 tablespoon sorghum or honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9-inch) unbaked deep dish pie crust
In a large bowl, combine pumpkin, apple butter, sorghum, brown sugar, spices, and salt. Stir in eggs and milk. Pour into pie shell. Bake in preheated 350 degree oven for 50 to 60 minutes, or until set. Top with streusel, praline pecans, a drizzle of caramel, or whipped cream.
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2 comments:

PlanetLynn said...

Oh my goodness Libby. I cannot wait to try these. Thanks for sharing.

The Liberty Belle said...

Oh my...