Yield: 24 servings
Measure | Ingredient |
---|---|
½ cup | Milk |
½ cup | Light cream |
2 \N | Eggs |
1½ cup | Pureed pumpkin |
⅔ cup | Brown sugar |
1 teaspoon | Cinnamon |
1 cup | Chopped pecans |
⅔ cup | Brown sugar |
3 tablespoons | Butter, melted |
½ teaspoon | Salt |
½ teaspoon | Ginger |
½ teaspoon | Cloves |
½ teaspoon | Allspice |
1 teaspoon | Vanilla |
24 \N | Unbaked tart shells |
\N \N | Whipped cream for garnish |
\N \N | Pecan halves for garnish |
FILLING
TOPPING
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 v3⅒/91-0126 * Origin: Doctor On Board: Niagara's 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