Comments on: Mini pumpkin pie tarts without evaporated milk

By: Janice

Janice — Sat, 30 Oct 2021 01:15:53 +0000

In reply to Barbara Martens. Hi! I’d freeze the baked tarts on a sheet pan until frozen solid, then store in a freezer bag, preferably in a single layer. Then defrost in the fridge overnight on a sheet pan, uncovered. I’d garnish with whipped cream a few hours before serving and store in fridge until you are ready to serve. Hope that helps!

By: Barbara Martens

Barbara Martens — Thu, 28 Oct 2021 21:58:12 +0000

Would love to make these for our Thanksgiving Dinner event but need to know if I can freeze these baked tarts. If yes, should I "thaw" in the refrigerator or at room temp or reheat at low oven temp.

By: Joseph Falcone

Joseph Falcone — Sat, 15 Sep 2018 23:14:57 +0000

Can you make 1 regular pie with this recipe...?

By: Janice

Janice — Sat, 11 Oct 2014 03:44:01 +0000

In reply to michelle. I think the one I usually buy is Libby's, but I couldn't find it at the end of September when I was working on this recipe. I bet Douceurs du Marché would have some now, as well as most grocery stores.

By: michelle

michelle — Fri, 10 Oct 2014 18:40:35 +0000

If I didn't want to make my own pumpkin puree, is there a nice brand that you would be able to recommend?? Thanks!

By: Stephanie

Stephanie — Thu, 09 Oct 2014 03:20:49 +0000

Every time I open a can of pumpkin puree I think about how it's just pure pumpkin, and it's being baked into something else anyways...so why bother roasting my own to make a puree? I can see avoiding processed foods because of the additives, but when it's just a pure vegetable it was hard to convince myself that pureeing my own would be worth the trouble But then you changed everything.. you can use the water to make bread with?! I don't know why this fact is so fascinating to me but now I MUST make my own pumpkin just to try out some pumpkin water in a few bread recipes/

By: Janice

Janice — Tue, 07 Oct 2014 19:51:10 +0000

In reply to Chocolate Shavings. Definitely yummy and worth trying, especially if you have the chance to make your own pumpkin purée. The flavour is much milder :)

By: Janice

Janice — Tue, 07 Oct 2014 19:50:34 +0000

In reply to Marlene. Thanks, Marlene! And it's not too hard to pipe little stars like this, honestly. If anything it's good practice ;)

By: Janice

Janice — Tue, 07 Oct 2014 19:50:01 +0000

In reply to ahu @ ahueats. Thanks!

By: Janice

Janice — Tue, 07 Oct 2014 19:49:27 +0000

In reply to Julia @ Swirls and Spice. Yes! Excellent point!