1 - 10 of 19 for pumpkin tarts

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In saucepan, combine pumpkin, evaporated milk, ... plastic wrap. Cool 1 hour. pile into tart shells. Chill until set. Garnish with pecan halves or Cool Whip.

Blend and add ... half of the tart circles. Fold other ... Bake on large cookie sheets at 375F until light brown (about 20 minutes). Tarts may be frozen.

Bake pastry shell ... and 1 tsp. pumpkin pie spice. Simmer ... serve, top with whipped topping. Sprinkle with remainder of pumpkin pie spice. 8 servings.

Let pie crust ... mixing bowl combine pumpkin, evaporated milk ... a 10 inch tart or quiche pan. ... cream atop pie; sprinkle with chopped nuts. 8 servings.

Pat graham cracker ... and fold into pumpkin mixture and freeze. ... minutes before serving. Garnish with more whipped cream and slivered almonds if you wish.

Bake 25 minutes. ... yolk into the pumpkin pie filling.) TO ... in blender or mixer. Blend until smooth. Pour into prepared crust and bake at 375 degrees.

I always hollow out a big pumpkin to use as ... tender. Serve. (The soup can be made a day in advance and reheated over low heat before serving.) Serves 16.

Core apples, cut into slices. Toss with lemon juice and spice. Melt butter in a 10 inch cast iron or oven proof skillet. Remove from heat. Stir in ...

Core and peel apples; cut into slices. Toss with lemon juice and spice. Melt butter in a 10" cast iron or oven proof skillet. Remove from heat. Stir ...

Place tart shells on large ... 1 week. To serve, garnish each with whipped cream or Cool Whip and candied cherries or chocolate curls. Makes 16 servings.

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